Cold-Smoked Avocado with Sea Salt Crust

Name: Kalt-Räucheravocado mit Meersalzkruste
Total time: 45 min
Ingredients: 12 g Grobes Meersalz; 6 g Schwarzer Pfeffer grob gemahlen; 20 ml Zitronensaft frisch gepresst; 15 ml Olivenöl; 4 g Geräuchertes Paprikapulver

Pepper CrustOtherHot SmokingMedium45-60 min30-35 °C25-35 °CApple + Alder

Ripe avocados are halved and briefly cold-smoked at low temperature to impart a delicate smoky note without destroying the creamy texture. A light sea salt and pepper crust on the cut surface intensifies the smoke flavor. The result is perfect for guacamole, on toast, or as a component of salads.

Ingredients(for 1 kg)

Coarse sea salt12 g

Coarsely ground black pepper6 g

Freshly squeezed lemon juice20 ml

Olive oil15 ml

Smoked paprika4 g

Instructions

Preparation

10 minutes

Prepare the smoker to a maximum of 25-35 °C and add apple and alder wood chips. Halve avocados, remove the pit, and immediately drizzle the cut surfaces with lemon juice. Brush olive oil onto the cut surfaces and sprinkle with the salt-pepper-paprika mixture.

Cold smoking

45-60 minutes

Smoke avocado halves cut-side up at 25-35 °C for 45-60 minutes. Monitor the temperature constantly and ensure it does not exceed 35 °C. The avocados should still be firm and not warmed through after smoking.

Cooling and use

30 minutes

Remove smoked avocados from the smoker immediately and rest in the refrigerator for at least 30 minutes to allow the smoke flavor to fully develop. Then use directly or store wrapped in cling film in the refrigerator for up to 24 hours.

Pro Tip

Keep the smoker well below 35 °C, as higher temperatures will make the avocado mushy and cause the fat it contains to turn rancid. A thermometer in the cooking chamber is essential for this recipe.

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