Restaurante Casa dels Capellans


Avocado salmorejo with salmon and Farga Milenaria olive oil


1 cube of smoked salmon | 150 g of ripe avocado flesh | 100g of breadcrumbs | 1 liter of

tomato water | 1 lemon | 3 cloves of garlic | salt | Farga Milenaria olive oil


  • Crush the tomato and freeze it for about 10 hours to remove the water. Then let it defrost and strain the water through a cloth strainer.
  • Crush and blend all other ingredients except the avocado and the salmon.
  • Peel the avocado and sprinkle it with lemon to prevent it from oxidising. 
  • Mash the avocado with the previous cream.
  • Pour the cream into a glass and garnish with the smoked salmon.
  • Finish with a drizzle of Farga Milenaria olive oil.

Telephone: 665 51 05 61


Santuari Font de la Salut

12330 Traiguera



Restaurante Casa dels Capellans

Open location