Luxurious Colombian Gluten-Free Breakfast: Aromatic Arepas with Avocado, Cheese, and Smoked Salmon

Allergens

Fish (salmon), Dairy (cheese)

Ingredients

• 2 cups pre
• cooked white corn flour (harina de maíz)
• 1/4 cup vegetable oil
• 2 cups warm water
• 1 tsp salt
• 4 ripe avocados
• 8 oz smoked salmon, flaked
• 1 cup shredded queso blanco (white cheese)
• 1 cup fresh cilantro leaves, roughly chopped
• 2 tbsp lime juice
• 1 tsp ground black pepper
• 1/4 cup unsalted butter

Instructions

1. In a large mixing bowl, combine the corn flour and salt. Slowly add warm water while stirring until a soft dough forms. Knead for a few minutes until smooth. Cover with a damp cloth and let rest for 10 minutes.
2. Preheat a non stick skillet or griddle over medium heat. Divide the dough into 12 equal portions and shape each into a ball. Flatten each ball into a thick pancake, about 3 inches in diameter. Cook on the preheated skillet for 5 minutes per side until golden brown and cooked through. Brush with vegetable oil to prevent sticking.
3. In a small bowl, mash avocados with lime juice and black pepper. Set aside.
4. Assemble each arepa by spreading avocado mixture on one half, followed by flaked smoked salmon and shredded queso blanco. Top with fresh cilantro leaves and a dollop of butter. Repeat for all 12 portions.
5. Serve immediately and enjoy the sensory experience of this luxurious Colombian gluten free breakfast!

Chef’s Insight

Use pre-cooked white corn flour for the perfect texture and flavor in these Colombian arepas.

Notes

Ensure all ingredients are gluten-free to maintain the dish's gluten-free status.