1 Bruscetta bread
130g Pink pepper salmon Marinsieme
1 Tropea onion
1 Ripe avocado
Extra virgin olive oil
Chili pepper to taste
Green pepper to taste
1 auburn tomatoes
Mixed sprouts (to taste)
1. GUACAMOLE SAUCE: Cut the avocado in half from the vertical side, remove the bone and with a teaspoon scoop out the pulp and put it in a deep dish.
With a fork mash the avocado pulp that is in the dish, thus obtaining a smooth cream, adjust salt and pepper, add some oil, juice of half a lime, chili pepper and mix well.
2. PREPARATION OF THE CROSTINO: Cut the bruschetta bread into regular slices, add a drizzle of extra virgin olive oil to the bottom of a frying pan and turn it on medium heat, when the oil is hot add the bruschetta bread and brown it for a few minutes on both sides.
Take the tropea onion and cut it into thin rounds, at this point take the browned croutons arrange the tropea onion on top and pour a teaspoon of the previously created Guacamole sauce, spread it evenly.
To finish the dish simply take the tray of pink pepper salmon MARINSIEME, open it and drain off the excess oil, cut it into squares and arrange it on the crouton.
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