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Salmon and Avocado Towers
5 avocados, mashed 2 tbsp lemon juice 3 spring onions, finely chopped, 2½ cups peeled and finely diced cucumber salt and pepper to taste 600g gravlax, raw salmon or cold-smoked salmon, finely diced 2 tbsp chopped dill 1¼ cups microgreens, to garnish
© Annabel Langbein Media
Put mashed avocado in a bowl and mix in lemon juice, spring onion and cucumber. Season to taste with salt and pepper. In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.
Place ten 6-8cm ring moulds onto ten small serving plates (empty 7cm tin cans with both ends removed work well for these, but watch out for sharp edges). Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon. Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly. Divide the remaining avocado on top of the salmon and smooth the tops. Chill until ready to serve.
When ready to serve, simply lift the moulds up to reveal the towers. Top with a garnish of microgreens and a sprinkle of salt and pepper.
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