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In a skillet, cook the walnuts over high heat, tossing occasionally. Add the butter and cook, tossing and stirring, the walnuts are coated and until the butter melts, 1 to 2 minutes. Sprinkle with espelette and the salt.
*for the buttered walnuts:
Transfer the nuts to drain and cool.
Jacobsen flake completing sea salt
2.
Jacobsen flake completing sea salt
1 green avocado, halved, pitted, and peeled
6 cherries, chopped and pitted
Oil or extra-virgin olive oil
1 oz smoked salmon, torn
1.
2 tbsp walnuts that are buttered*
* For the walnuts that are buttered:
2.
Break the walnuts then tear the mint leaves and scatter them over the top. Serve immediately.
espelette pepper
fresh mint leaves
Slice the avocado on a mandoline onto a plate directly into very thin slices. Sprinkle with salt, then drizzle with olive oil. Scatter the cherries all over, then drape the salmon on top.
1/2 cup walnuts
Source: CelebrityChefs
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