Layered Smoked Salmon & Avocado Salsa with Prawns & Caviar

By January 9, 2020 April 1st, 2020 Seafood
layers of smoked salmon lemony avocado salsa topped with 3 fresh ly peeled prawns and a little black caviar with a sprig of dill and lemony mayonnaise dressing with chopped dill or chives on the side by cooking meals for one

This easy to make gourmet meal is one of the reasons why I find it is so rewarding to be cooking meals for one

The refreshing flavours and tangy taste of this avocado salsa with layers of smoked salmon, topped with fresh prawns and caviar. Garnished with fresh dill and drizzled with *optional mayo, lemon and dill/chives dressing. “A winner in my eyes”

Serves

1

Prep time

10 Minutes

Setting time:

3 Hours to Overnight

Ingredients

  • 3-4 slices (100g) smoked salmon
  • 3 cooked prawns, peeled & deveined
  • ½ teaspoon caviar *optional

Garnish with fresh dill

Avocado Salsa:

  • 2 small truss tomatoes, deseeded & chopped = (2 tbsp)
  • 1 small avocado, cut into small chunks
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon chopped chives
  • ½  teaspoon chopped dill
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Dressing:*Optional

  • ½ tablespoon mayonnaise
  • ½ tablespoon lemon juice
  • ½ teaspoon chopped chives or dill

Method

Make the day before or at least 3 hours before using

  • Line 1 large 80-90mm muffin pan or similar (I used a 90mm deep pastry/scone cutter) with plastic wrap enough to come up and over the side  
  • Put all the salsa ingredients into a bowl and mix together
  • Place 1 slice smoked salmon (enough to cover/line the base). Gently pushing salmon into place (this becomes the top layer) 
  • Spoon in ½ the avocado salsa to cover the salmon
  • Then place another layer of salmon over the salsa
  • Repeat with another layer of salsa and top with a layer of salmon
  • Bring the plastic wrap over the layers to cover and very gently push down 
  • Refrigerate for at least 3 hours or preferably overnight
  • Remove from refrigerator, unwrap the top then place the mould onto the centre of a serving plate and gently tip upside down. Remove from the pan and unwrap
  • Top with prawns and *caviar and garnish with fresh dill 
  • Serve with *optional dressing, Enjoy!

Leave a Reply