Smoked salmon with prawns and avocado

Smoked salmon with prawns and avocado © kvalifood.com

Cold-smoked salmon and peeled prawns are a familiar pairing, and avocado cream binds them well. The pickled red onion adds acidity and a little bite, so the result does not become too rich and heavy. A combination that holds up well on a party spread.

Smoked salmon with prawns and avocado assembly © kvalifood.com
Smoked salmon with prawns and avocado assembly © kvalifood.com

Ingredients

Yields 4 servings

Avocado cream

  • 2 ripe avocados
  • 2 tbsp crème fraîche 18%
  • 1 tbsp lemon juice
  • salt
  • pepper

Pickled red onion

  • 1 red onion, in thin rings
  • 3 tbsp white wine vinegar
  • 1 tsp sugar
  • ½ tsp salt

Assembly

  • 4 slices rye bread
  • 200 g cold-smoked salmon, thinly sliced
  • 150 g peeled prawns
  • fresh dill
  • lemon juice, a little

Directions

Pickled red onion

  1. Mix vinegar, sugar and salt in a small bowl and stir until the sugar and salt have dissolved.
  2. Toss the red onion rings in the brine and leave to marinate for at least 20 minutes.

Avocado cream

  1. Mash the avocado flesh with a fork or blend lightly.
  2. Stir in crème fraîche and lemon juice.
  3. Season with salt and pepper.

Assembly

  1. Spread the avocado cream on the rye bread.
  2. Lay slices of cold-smoked salmon on top.
  3. Scatter peeled prawns over the salmon.
  4. Top with pickled red onion and fresh dill.
  5. Add a small squeeze of lemon juice before serving.