Smoked Salmon With Avocado Salsa and Prawns

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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