Smoked Salmon With Avocado Salsa and Prawns

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).

• Ready In: 35 mins
• 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

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.