Smoked Salmon With Avocado Salsa and Prawns
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 500 g smoked salmon
- 16 small cooked prawns (shrimp, 500g)
- 2 tablespoons salmon roe (optional)
-
AVOCADO SALSA
- 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
- 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.
- SALSA:- Combine all the ingredients in a bowl, mix gently.
- Trim a slice of smoked salmon a little larger than the base of the pan/dish. Fold the excess onto the base.
- Top with a heaped tablespoon of the Salsa, then lay salmon pieces over the salsa.
- Top with another heaped tablespoon of the salsa and another slice of salmon. Repeat with remaining salsa and smoked salmon until all used.
- Fold over plastic to seal.
- Refrigerate several hours or overnight.
- DRESSING:- Combine all ingredients in a jar and shake well.
- Peel prawns (shrimp) leaving tails intact (optional). Cover, refrigerate until ready to serve.
- 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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