There is a level of decadence whenever you use quality smoked salmon in any recipe and this one is no different. This is a recipe Vicki found and has been making for some time now. Perfect as a dinner party starter, it looks good, tastes great and leaves plenty of room for the main course.

The recipe is fairly straightforward and lends itself to some creativity with the basic recipe as a foundation, I'll add a few to the tips and alternatives section.

There are a couple of key bits to keep in mind for this to work well. First, have avocados that are goldilocks acceptable, not too hard and not too soft. This can be tough to judge depending on the type of avocados you have access to. Second, get good quality smoked salmon, fresh if you have access to it, little to no brown bits, and should be lighter in colour approaching translucent, this is usually cold smoked/cured. If you do use packaged smoked salmon do some testing with different brands to find the best for your taste. Lastly, use fresh herbs only and the best quality extra virgin olive oil you can afford. Both enhance the flavours incredibly.

Like many dishes that combine a variety of flavours making this the night before will give it a whole lot more punch when you serve.

Have a go, let me know.

Smoked Salmon, Prawn & Avocado Salsa - Cooking with Rich