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Avocado Salsa Timbales
400g cooked prawn meat, finely chopped (squeeze out moisture if they have been frozen) ¼ cup good-quality mayonnaise finely grated zest of ½ lemon 2 tbsp finely chopped chives salt and ground black pepper, to taste 2 recipes Avocado Salsa chopped chives or chervil sprigs, to garnish
© Annabel Langbein Media
In a small bowl, combine prawn meat with mayonnaise, lemon zest, chives, salt and pepper. Place a 6-8cm ring mould (an empty tin can with both ends removed works well) in the centre of a small serving plate. Fill with about a twelfth of the Avocado Salsa and press down gently with the back of a spoon. Add a sixth of the prawn mixture then another twelfth of the avocado. Smooth the top, remove the mould and repeat to make 6 towers. Avocado Salsa Timbales can be assembled up to 30 minutes before serving and chilled until needed. Garnish with chives or chervil to serve.
This recipe is from my book The Free Range Cook: Through the Seasons
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