Food for Thought: Avocado and Smoked Salmon Carpaccio with Walnuts and Grapes

The perfect appetizer on a Spring night that hits every note. Serve with crackers to scoop up all those flavors.

• 1-2 avocados, sliced thinly
• Maldon's flake finishing salt
• extra virgin olive oil
• 10 grapes sliced in half
• 1 oz smoked salmon, torn
• 2 TBL walnuts, broken up 
• fresh mint leaves
• nasturtium flowers (if you don't have these a few turns of your pepper grinder for a bit of heat)

Slice the avocados thinly and place on serving platter. Sprinkle with Maldon's salt. Drape the smoked salmon across the avocado slices. Scatter the grapes, and walnuts then drizzle with olive oil. Tear the mint leaves and scatter both mint and nasturtium flowers all over the top. Serve immediately.

*Make this a vegan dish by subtracting the smoked salmon and increasing the walnuts!

*served up here on our beautiful white oak Aria board.

 

 

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