Smoked salmon with prawns and avocado
Prep 10 min Total 30 min
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.
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
Mix vinegar, sugar and salt in a small bowl and stir until the sugar and salt have dissolved.
Toss the red onion rings in the brine and leave to marinate for at least 20 minutes.
Avocado cream
Mash the avocado flesh with a fork or blend lightly.
Stir in crème fraîche and lemon juice.
Season with salt and pepper.
Assembly
Spread the avocado cream on the rye bread.
Lay slices of cold-smoked salmon on top.
Scatter peeled prawns over the salmon.
Top with pickled red onion and fresh dill.
Add a small squeeze of lemon juice before serving.
See Also
Toast Skagen with Prawns and Lumpfish Roe
Smørrebrød with Ginger Herring and Pear
Prawn salad with asparagus and dill
Smørrebrød with Skagen Salad, Prawns and Dill
Smørrebrød with Smoked Salmon, Spinach and Poached Egg
