Smoked Salmon, Prawn & Avocado Salsa

Cooking with Rich

2020-12-01T06:58:15+00:00

Categories: Seafood

Tags: SalmonPrawnsShrimpAvocadoStarterSaladEasy

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

Preparation: 30 mins (plus resting time) | Cooking: none | Serves: 6-8
Skills Level: Easy

Ingredients

500g quality smoked salmon
12-16 cooked & shelled prawns (tail on or off, your choice)
2 avocados, finely chopped
3 tomatoes, deseeded & chopped (truss or Roma)
1 medium Spanish onion (red onion), finely chopped
2 tbsp chives, finely chopped (and halved), dill also works.
1 tbsp chopped coriander
1 tsp lemon zest
3 tbsp lemon juice (split 2 tbsp and 1 tbsp)
¼ cup extra virgin olive oil
Salt & pepper to season.

Equipment Needed

Muffin tray, for medium sized muffins
Chopping board
Mixing bowl

Method

Line each muffin cup with plastic wrap, enough to wrap over when filled.
In a bowl, combine avocado, tomatoes, onion, coriander, lemon zest, 1 tbsp chives, 1 tbsp lemon juice and mix well to combine. Season with a little salt and pepper if you wish.
Place a thin layer of salmon at the base of each cup, fold over any excess into centre.
Spoon in a layer of salsa, almost half way up the cup.
Add another layer of salmon, and again spoon in more salsa.
Finish with another layer of salmon.
Fold over the plastic wrap to seal each portion.
Place in the fridge and let rest for minimum 3-4 hours and preferably overnight.
When ready to serve, remove wrapped portions from tray, carefully unwrap and place on serving plate.
Combine olive oil and remaining lemon juice.
Top each portion with 2 prawns, drizzle with the olive oil mix and add a little extra of the saved chopped chives.
Serve with a few tortilla chips for texture.

Tips & Alternatives

You can add a tsp of olive oil to your salsa mix.
Add chopped mango to your salsa mix to add some fruity sweetness.
Finely chop some additional salmon and add to the salsa and only add a single layer of salmon to the bottom of each cup, which will end up on the top when serving.
Add a little freshly chopped mint.
Add freshly chopped chilli for a kick.
You can use lime juice as an alternative to lemon.

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