Easy to prepare, this chilled entrée requires no cooking, just a quick assembly job. The result is an elegant entrée that is just right for a special occasion meal.
How long will it take?
What’s the serving size?
What do I need?
2 avocados, mashed
1 lime, zested and juiced
¼ cup olive oil
1 tsp Dijon mustard
2 large tomatoes, thinly sliced
1 long red chilli, thinly sliced
100 g edamame
150 g cold smoked salmon
2 continental cucumbers, finely sliced
1 tbsp black sesame seeds
1 tbsp white sesame seeds
50 g hand milked trout caviar
50 g baby spinach leaves, to serve
How do I make it?
Add avocados to a bowl with lime zest. Combine olive oil, mustard, and lime juice in a separate bowl and mix well. Add half the olive oil mixture to the avocado and stir. Reserve remaining olive oil mix.
Divide half the avocado mixture between 4 plates, shaping into a round. Top with tomatoes and chilli, then add half the edamame, and half the remaining avocado. Arrange salmon over the avocado, then top salmon with the remaining avocado mixture. Carefully arrange most of the cucumber slices on top, ensuring that they are overlapping to completely cover the stack.
Lay a row of caviar down the middle of the cucumber layer, and drizzle stack with reserved olive oil mixture. Sprinkle one side of stack with black and white sesame seeds.
Arrange baby spinach leaves, remaining cucumber, and remaining edamame on plates next to the stack and serve immediately.
Use an egg ring or similar to help you shape the salad stack.