Salmon and Avocado Towers

This is one of the all-time most popular special occasion dishes on my website – so easy to do but it will knock the socks off your guests! For a variation using prawns instead of salmon see my Avocado Salsa Timbales.

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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 
https://www.annabel-langbein.com/recipes/salmon-and-avocado-towers/503

%0d %0d%0d5 avocados, mashed%0d2 tbsp lemon juice%0d3 spring onions, finely chopped,%0d2½ cups peeled and finely diced cucumber%0dsalt and pepper to taste%0d600g gravlax, raw salmon or cold-smoked salmon, finely diced %0d2 tbsp chopped dill%0d1¼ cups microgreens, to garnish%0d%0D%0A%0D%0A %0D%0A%0D%0A © Annabel Langbein Media %0D%0A%0D%0Ahttps://www.annabel-langbein.com/recipes/salmon-and-avocado-towers/503" class="email_button no-print">EMAIL PRINT

Prep time:: 5 mins
Serves:: 10 as a starter

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

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.