I had my first experience of travelling and sleeping in a motorhome with my brother Pat and partner Lynne before Covid. I thought I might feel a bit hemmed in, but it was huge fun! I soon adapted to the limitations of no bench space and a mini oven. Quickly made dips, or things that you can titivate to make look more impressive are a definite goer. Keeping a pack of hot-smoked salmon in the fridge, or picking up some while mooching around, lends itself to all sorts of uses (think asparagus and salmon, salmon and eggs, salmon and new potatoes, that sort of thing). One of the best ideas is making a fancy guacamole. All you need is a bowl and a fork, the ingredients, and a few hungry mouths to devour it. Holy Guacamole is right!
- 2 hot green chillies, chopped (remove seeds for a milder chilli hit)
- ½ tsp ground cumin
- >¾ tsp salt
- ½ cup chopped coriander (cilantro)
- 3 perfectly ripe avocados, halved, pitted and flesh scooped out
- 2 Tbsp lime juice
- ¼ small red onion, peeled and finely chopped
- 6 small cherry tomatoes, chopped, cores discarded
- Kaffir lime leaves
- Hot-smoked salmon
- Preserved lemon wedges
- Lime wedges
- Guacamole can be made by squishing all the ingredients together with a fork. Alternatively, try this method: Mash chillies, cumin, salt and half the coriander in a mortar with a pestle (or finely chop by hand). Add avocados, lime juice, onion, tomatoes and remaining coriander and semi-smash together, leaving it lumpy. Taste and adjust lime juice, salt and chilli – it should have a good fresh clean bite. If not serving immediately, transfer to a bowl, cover the surface with plastic wrap and chill.
- If you want to serve the guacamole with extras, start with the lime leaf fluff. Use scissors to snip the spines from the kaffir lime leaves. Chop leaves coarsely then process to a ‘fluff’ in a spice grinder, or chop very finely. Pat salmon with paper towels to absorb excess oil. Peel away skin and flake flesh. Rinse preserved lemon wedges, discarding flesh. Pat rind dry with paper towels and slice thinly.
- Put guacamole in a wide bowl and top with salmon and sliced preserved lemon. Sprinkle with lime leaf fluff and serve with lime wedges.
Guacamole is a classic ‘gotta-have’ with Mexican food as it complements so many dishes, providing creaminess without richness, a hot and fresh bite and a gorgeous splash of colour. But don’t wait to cook Mexican before trying this; it’s fab any time.
Lime leaf fluff gives an amazing lime scent, but it dissipates within an hour or two. Snip the leaves ahead of time but for best results whiz just before using.
This delicious recipe is an extract from Julie and Ilaria Biuso’s latest cookbook,Shared Kitchen.