Ingredients
2 Smoked salmon
10 grams Cream cheese
1/4 Avocado
1 Potato
1 dash each Salt and pepper
1 tsp Milk
1 tbsp Mayonnaise
1 dash Cob salad dressing
1 dash Black pepper
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Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Italian pasta organized by shape — which sauce belongs with which pasta
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
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Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Italian pasta organized by shape — which sauce belongs with which pasta
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
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Microwave the potato for 5 minutes, then mash while still hot. Add the ingredients and mix until even. In a mold, create alternate layers by first filling it with a layer of the salmon, then cream cheese, then the mashed potato mixture, then the avocado, and finally the mashed potato again. (I use a tea cup lined with plastic wrap instead of a mold. When flipped over, the layered ingredients will be in reverse order.) Lastly, add the dressing and sprinkle on black pepper.