Smoked Salmon With Avocado Salsa And Prawns - cooking recipe

Ingredients

500 g smoked salmon
16 small cooked prawns (shrimp, 500g)
2 tablespoons salmon roe (optional)
AVOCADO SALSA
3 medium egg tomatoes, seeded, chopped finely
2 large avocados, chopped finely
1 small red onion, chopped finely
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh dill
1 teaspoon grated lemon rind
2 tablespoons lemon juice
salt & freshly ground black pepper
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh chives
salt & freshly ground black pepper

Preparation

Line a 8 hole muffin pan - 1/3 cup capacity (or use same sized ramekins) with plastic wrap, bringing the plastic 1/2 inch above the rim of the pans.
SALSA:- Combine all the ingredients in a bowl, mix gently.
Trim a slice of smoked salmon a little larger than the base of the pan/dish. Fold the excess onto the base.
Top with a heaped tablespoon of the Salsa, then lay salmon pieces over the salsa.
Top with another heaped tablespoon of the salsa and another slice of salmon. Repeat with remaining salsa and smoked salmon until all used.
Fold over plastic to seal.
Refrigerate several hours or overnight.
DRESSING:- Combine all ingredients in a jar and shake well.
Peel prawns (shrimp) leaving tails intact (optional). Cover, refrigerate until ready to serve.
To assemble, turn out and unwrap salmon parcels onto small individual serving plates. Top with prawns, salmon roe. Drizzle with dressing.