Recipe by: © Copyright, Annabel Langbein Media
A little salmon goes a long way in these show-stopping salmon avocado towers. The pretty parcels look impressive served as an entree at the start of a meal.
- 5 ripe avocados
- 2 tbsp lemon juice
- 3 spring onions, finely chopped
- 2 ½ cups peeled and very finely diced cucumber
- Salt and pepper, to taste
- 600 g gravadlax, raw salmon, or cold-smoked salmon, finely diced
- 2 tbsp chopped fresh dill
- 1 ¼ cups microgreens, to serve
- Mash avocado in a bowl, mix in lemon juice, spring onions and cucumber and season to taste with salt and pepper.
- In a separate bowl, mix salmon with dill and season to taste with salt and pepper.
- Place a 6-8cm ring mould (an empty tin can with both ends removed works well) in the centre of a small serving plate.
- Fill with 2 tbsp avocado mixture and press down gently with the back of a spoon. Add a tenth of the salmon mixture, press down gently, then layer in another 4 tbsp avocado mixture. Smooth the top, remove the mould and repeat to make 10 towers. Top with microgreens to serve.
If you’re on a budget or catering for vegetarians, use finely chopped tomato flesh instead.
They can be assembled up to 30 minutes before serving.
This recipe is…
- Raw food
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.1 g|
|Total carbohydrates||2.8 g|
|- Sugars||1.2 g|
|Dietary fibre||5.9 g|