Salmon Croquette with Spicy Avocado Mayonnaise Pintxos

  1. Lay out your slices of baguette on to a plate. Remove the skin from your salmon fillet and remove all bones. Cut into 6 chunks which would fit nicely onto the slices of baguette. First dust each piece of salmon in flour, then egg and finally into the breadcrumbs to coat. (I have used dried breadcrumbs here as I think they fry better with more crunch than fresh)
  2. Heat the sunflower oil in a frying pan and fry the fish, turning regularly to brown on all sides, for 6-8 minutes until cooked through. Remove and drain excess fat on a piece of kitchen towel.
  3. Meanwhile, in a bowl, smash your avocado with a fork. Add the mayonnaise and stir and season. Add your Tabasco sauce, as much as you like depending on how spicy you like it. And add the lemon juice for a little acidity. Stir to combine.
  4. Spread one teaspoon of the mayonnaise on to each slice of baguette, top with a salmon croquette and then place a dollop of the mayonnaise on the top of the salmon. Garnish with a basil leaf and serve.