Smoked salmon, prawns, and avocado salsa

This divine home dining recipe boasts an abundance of rich flavours and healthy fats to leave you feeling satiated and nourished. Perfect to impress your foodie friends at your next event, this recipe serves 8 people.

Ingredients

SALMON STACK

·         500g smoked salmon slices

·         16 (500g) small, cooked prawns

·         Fresh dill sprigs for garnish

AVOCADO SALSA

·         3 medium tomatoes, seeded, chopped finely

·         2 large avocados, cubed

·         1 small red onion, diced finely

·         1 tablespoon finely chopped fresh chives

·         2 teaspoons finely chopped fresh dill

·         1 teaspoon grated lemon rind

·         2 tablespoons lemon juice

·         Salt and freshly ground black pepper to taste

DRESSING

·         ¼ cup Extra Virgin olive oil

·         2 tablespoons lemon juice

·         1 tbsp chopped fresh chives salt

·         Freshly ground black pepper to taste

Method

1.       Line 8 holes of a muffin pan (1/3 cup capacity) with plastic wrap, bringing the plastic 3cm above the edge of the pans.

2.       AVOCADO 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 muffin pan. Place in base and fold over the excess.

4.       Top with a heaped tablespoon of the Avocado with Salsa then lay salmon trimmings over the salsa. Top with another heaped tablespoon of salsa and another slice of salmon. Food over plastic to seal.

5.       Repeat with remaining salmon and salsa. Refrigerate several hours or overnight.

6.       DRESSING: Combine all ingredients in a jar and shake well.

7.       Peel prawns, leaving the tails intact. Cover, refrigerate until ready to serve.

8.       Just before serving, turn out and unwrap salmon parcels. Place each on a plate, top with prawns, salmon roe and dill, then drizzle with dressing.

N.B. Not suitable to freeze.