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.
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.
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