| Recipe from the Black Countess Sedanini Salmon and Avocado Ingredients400 g of celery100 g of smoked salmon1 avocadobutterrolimone3 leaves of sagebrandyWorcestersalepepe PreparationWhile preparing the water to cook the celery, cut the smoked salmon into strips; peel the Savoy, open it in half eliminating the stone, reduce the flesh to sticks and sprinkle it with lemon so as not to blacken it.Melt 50 g of butter with the sage leaves in a frying pan, throw in the salmon strips and theavocado, salt, pepper, sprinkle with a small glass of brandy and, when it has evaporated, flavour with a spray of Worcester. Drain the pasta (not completely), season with 30 g of fresh butter and add the prepared sauce. |
