Avocado is an ingredient used to make Central American sausage.
Salpicón is a term used in French cuisine to define a mixture of minced ingredients that are used to fill canapés, Swiss rolls, croquettes and croquettes. The mixture can also be used to fill empanadas, croustades, timbales and eggs. It is common for the ingredients to be mixed into a sauce after they are cut and mixed and before they are used as a filling. The ingredients used in salpicão are usually made up of a mixture of meat and vegetables. Salpicon sometimes incorporates fish.
Salpicón variations are found in South and Central America.
The ingredients for a salpicão are commonly cooked before being prepared as a mixture. In French cuisine, the mixture is sometimes used to create savory dishes and other times to create sweet dishes. Savory dishes often use meat and vegetables, as described above. Sweet dishes, however, are made with fruit cured meats and perhaps dried fruit. In these cases, it is common for the ingredients to be combined with a syrup or cream instead of a savory sauce, as is the case with meat and vegetable mixtures.
The salpicon can be used to make bruschetta.
In addition to being used as a filling, salpicão is sometimes also used as a side dish. It can be used as a garnish on top of bread to make a kind of bruschetta or it can be served with starters. For example, the mixture can be used on top of a piece of fish, chicken or meat.
The term salpicón is also sometimes used to refer to a Central American shredded beef salad used to top toast and sometimes wrapped in a tortilla. In fact, this type of salpicão is used in much the same way as the French version of the dish. The main ingredients of the Central American salpicão are avocado, tomato, meat, onion and pepper. There are several variations of this dish in Central and South America.
Fresh tomatoes and onions are common ingredients in the Central American version of salpicón.
Like the French version of the dish, the Central American version cooks several ingredients before chopping them up and creating the mixture. Some vegetables, such as avocados, are added to the dish in a ripe but uncooked form. Also, like in French cuisine, the Central American version of salpicón is sometimes used as a side dish for meat, poultry, and seafood dishes. Many Central American versions of this dish call for lemon juice, which adds a nice citrusy sheen to the mix and to any dish that includes it as a side dish.