Huon cold smoked salmon with avocado and prawns
Serves 4
Preparation time 10 minutes
Cooking time 6 minutes
Serves 4 Preparation time 10 minutesCooking time 6 minutes Ingredients
- 1 cup Turkish bread (torn into small pieces)
- 20 ml extra virgin olive oil
- 12 slices Huon cold smoked salmon
- 12 prawns (cooked and peeled)
- 1 avocado (cut with a melon baller)
- 1 Lebanese cucumber (diced)
- 1 small shallot (sliced)
- 1 tablespoon baby capers
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- ¼ cup baby lettuce leaves
- To taste salt flakes
Method
- Place the torn pieces of Turkish bread into a bowl and toss with the olive oil. Bake in a pre-heated oven set at 180°C for 6 minutes. Remove, cool and set aside.
- Place three prawns onto a plate and surround with three smoked salmon slices. Scatter several pieces of crisp Turkish bread onto the plate and surround with the avocado, cucumber and capers.
- Combine together the lemon juice, olive oil and sliced shallots. Spoon over the salad and finish with the salt flakes and several baby lettuce leaves.
