Palta con Crema de Salmon

Palta con Crema de Salmon Recipe from Chile - Avocado and Salmon Cream

Region / culture: Chile | Preparation time: 20 minutes | Servings: 4

Introduction

Spicy Southwestern Chowder is a hearty and flavorful soup that combines the bold flavors of the Southwest with creamy and comforting ingredients. This chowder is perfect for a cozy night in or for entertaining guests with its unique and delicious taste.

History

The origins of Spicy Southwestern Chowder can be traced back to the Southwestern region of the United States, where bold and spicy flavors are a staple in many dishes. This chowder takes traditional chowder ingredients and adds a spicy twist with jalapeno peppers and chili powder, giving it a unique and delicious flavor profile.

Ingredients

4 ripe avocados
2 tbsp lemon juice
120 g cooked salmon (cut in small pieces)
1 green pepper, seeded and chopped
2 tbsp mayonnaise
dash of tabasco sauce
salt and pepper
0.75 cup heavy cream
lettuce leaves and toasts to serve

How to prepare

Cut the avocados in half and remove the seeds.
Scoop out the flesh and mash it with the lemon juice.
Set aside the empty skins.
Add the salmon, green pepper, mayonnaise, Tabasco sauce, salt, and pepper to the mashed avocados.
Mix everything well.
In a bowl, lightly whip the cream and fold it into the mixture.
Fill the avocado skins with the mixture and refrigerate them.
Serve with lettuce leaves and toasts.

Variations

Add cooked chicken or shrimp for extra protein.
Use different types of beans or vegetables for added texture and flavor.
Top with shredded cheese or sour cream for a creamy finish.

Cooking Tips & Tricks

Be sure to cook the bacon until it is crisp to add a crunchy texture to the chowder.

- Adjust the amount of jalapeno peppers to suit your spice preference.

- For a creamier chowder, you can add a splash of heavy cream or coconut milk.

- Garnish with fresh cilantro or avocado for an extra burst of flavor.

Serving Suggestions

Serve Spicy Southwestern Chowder with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Be sure to cook the bacon until it is crisp to add a crunchy texture to the chowder.

- Stir constantly when adding the milk and broth to prevent lumps from forming.

- Simmer the chowder on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use turkey bacon or vegetarian bacon as a substitute for regular bacon.

- Substitute vegetable broth for chicken broth for a vegetarian option.

- Use quinoa or barley instead of brown rice for a different grain option.

Make Ahead Tips

Spicy Southwestern Chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Spicy Southwestern Chowder in bread bowls for a fun and creative presentation. Garnish with fresh herbs or a dollop of sour cream for an extra touch of flavor.

Pairing Recommendations

Pair Spicy Southwestern Chowder with a crisp white wine or a cold beer to complement the spicy flavors. A side of cornbread or tortilla chips would also be a delicious addition.

Storage and Reheating Instructions

Store any leftover Spicy Southwestern Chowder in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Spicy Southwestern Chowder contains approximately 300 calories.

Carbohydrates

Each serving of Spicy Southwestern Chowder contains approximately 45 grams of carbohydrates.

Fats

Each serving of Spicy Southwestern Chowder contains approximately 8 grams of fats.

Proteins

Each serving of Spicy Southwestern Chowder contains approximately 10 grams of proteins.

Vitamins and minerals

Spicy Southwestern Chowder is a good source of Vitamin A, Vitamin C, and Iron.

Alergens

This recipe contains dairy and gluten from the bread rolls. It may also contain allergens from the bacon.

Summary

Spicy Southwestern Chowder is a balanced meal that provides a good amount of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and delicious choice for a meal.

Summary

Spicy Southwestern Chowder is a delicious and comforting soup that combines the bold flavors of the Southwest with creamy and hearty ingredients. This chowder is easy to make and perfect for a cozy night in or for entertaining guests. Enjoy the spicy kick of jalapeno peppers and chili powder in every bite!

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Palta con Crema de Salmon. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little kitchen. Maria was a fantastic cook and always had a new recipe up her sleeve to share with me.

As I walked into her kitchen, the aroma of freshly baked bread and sizzling onions greeted me. Maria was humming a tune as she chopped up some ripe avocados and smoked salmon. I couldn't help but ask her what she was making, and that's when she excitedly told me about this dish she had recently discovered - Palta con Crema de Salmon.

Maria explained that Palta con Crema de Salmon was a popular dish in Chile, where her husband was from. It was a simple yet elegant appetizer that combined the creaminess of ripe avocados with the smoky richness of salmon. She had learned the recipe from her mother-in-law, who had passed it down through generations.

I watched as Maria expertly mashed the avocados with a touch of lime juice, salt, and pepper. She then whipped up a creamy mixture of cream cheese, sour cream, and dill, adding in chunks of smoked salmon for an extra burst of flavor. The final touch was a sprinkle of chives on top for a pop of color.

As Maria plated up the dish and handed me a spoon to try, I couldn't believe how delicious it was. The creamy avocado paired perfectly with the savory salmon, creating a harmonious balance of flavors that danced on my taste buds.

I asked Maria if she could teach me how to make Palta con Crema de Salmon, and she happily agreed. We spent the afternoon in her kitchen, with her guiding me through each step of the recipe. I carefully mashed the avocados, whipped up the creamy salmon mixture, and assembled the dish with precision.

After we had finished making the Palta con Crema de Salmon, Maria and I sat down to enjoy our creation. As we savored each bite, she shared with me the story of how she had learned the recipe from her mother-in-law, who had learned it from her mother before her. It was a recipe that had been passed down through generations, each cook adding their own twist to make it their own.

Since that day, Palta con Crema de Salmon has become a staple in my own kitchen. I love to make it for family gatherings, dinner parties, or simply as a treat for myself. Each time I prepare it, I am reminded of the special day I spent with Maria in her kitchen, learning a new recipe that has brought so much joy to my life.

As I sit here now, writing this story and reminiscing about that warm summer day, I can't help but feel grateful for the friendships and memories that cooking has brought into my life. The recipes I have learned from friends and family have become a part of me, weaving a tapestry of flavors and traditions that I will cherish forever. And as I continue to cook and create in my kitchen, I know that I am carrying on the legacy of those who have shared their love of food with me.