Smoked Salmon Polpettine

Method

1. Roughly chop the smoked salmon with a knife.
2. In a bowl, mix the mashed potato with the chopped salmon.
3. Add ricotta, a pinch of salt, pepper, chopped parsley, and lemon zest.
4. Add half an egg white and adjust the consistency with breadcrumbs.
5. Shape the mixture into equal-sized one-bite polpettine using a spoon.
6. In a pan, melt some butter and cook the polpettine for about 5 minutes, turning to brown them evenly.
7. Prepare the avocado mayonnaise: cut the avocado in half, remove the pit, and scoop out the flesh.
8. Roughly dice the avocado and place it in a blender cup.
9. Add toasted sesame oil, juice of half a lime, a pinch of salt, and a splash of rice milk (or regular milk).
10. Blend until smooth, adjusting salt if needed.
11. Plate: arrange the polpettine on a dish and garnish with the avocado mayonnaise.