Smoked Salmon With Avocado Salsa and Prawns |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a delightful make-ahead starter and will definitely impress guests. It has become our staple appetiser for Xmas lunch (here in Perth, Xmas Day is often over 100, so a cool, prepare ahead starter is a god-send). The good old Womens' Weekly is the source. (Zaar won't let me use Dressing as a heading - the oil, juice, chives and s& p are comprise the dressing). Ingredients:
500 g smoked salmon |
16 small cooked prawns (shrimp, 500g) |
2 tablespoons salmon roe (optional) |
3 medium egg tomatoes, seeded, chopped finely |
2 large avocados, chopped finely |
1 small red onion, chopped finely |
1 tablespoon finely chopped fresh chives |
2 teaspoons finely chopped fresh dill |
1 teaspoon grated lemon rind |
2 tablespoons lemon juice |
salt & freshly ground black pepper |
1/4 cup olive oil |
2 tablespoons lemon juice |
1 tablespoon chopped fresh chives |
salt & freshly ground black pepper |
Directions:
1. Line a 8 hole muffin pan - 1/3 cup capacity (or use same sized ramekins) with plastic wrap, bringing the plastic 1/2 inch above the rim of the pans.
2. SALSA:- Combine all the ingredients in a bowl, mix gently.
3. Trim a slice of smoked salmon a little larger than the base of the pan/dish. Fold the excess onto the base.
4. Top with a heaped tablespoon of the Salsa, then lay salmon pieces over the salsa.
5. Top with another heaped tablespoon of the salsa and another slice of salmon. Repeat with remaining salsa and smoked salmon until all used.
6. Fold over plastic to seal.
7. Refrigerate several hours or overnight.
8. DRESSING:- Combine all ingredients in a jar and shake well.
9. Peel prawns (shrimp) leaving tails intact (optional). Cover, refrigerate until ready to serve.
10. To assemble, turn out and unwrap salmon parcels onto small individual serving plates. Top with prawns, salmon roe. Drizzle with dressing.
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