Combine rice and 3/4 cup water in
he water runs clear. Drain and put in a large pan
Place bread slices on a work surface and remove crusts.
Arrange salmon and avocado on top of two slices, dividing equally.
Spread sour cream evenly over the other two slices. Season to taste with salt and pepper.
Press slices together, cut into 4 squares and serve.
With the rack in the middle position, preheat the oven to 200\u00b0C (400\u00b0F). Line a baking sheet with parchment paper.
In a bowl, toss the potato slices with the oil. Arrange the slices on the baking sheet. Bake until golden brown, about 20 minutes. Remove the chips from the baking sheet. Season with salt. In another bowl, combine the avocado with the lime juice, herbs and sugar. Season with salt and pepper.
Top each chip with a piece of salmon and small dollops of salsa and sour cream. Season with pepper.
Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce and then roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great), cut into slices and serve.
read, butter, parsley, lemon zest and garlic in a food processor
killet, saute kalua pork, onion, and won bok until done.
Combine salmon and mayonnaise in a medium bowl. Season.
Drizzle avocado slices with lemon juice.
Spread bread with butter. Sandwich salmon mixture, avocado and spinach between bread slices. Season to taste. Cut sandwiches in half to serve.
Beat cream cheese until smooth. Add salmon, lemon zest, lemon juice, tomato sauce, chives and hot pepper sauce. Transfer to a 4 inch cake ring and smooth top.
To make the avocado cream, combine avocado, sour cream, char-grilled pepper and fresh dill. Season then transfer to cake ring. Chill for 30 mins.
To serve, carefully remove ring. Garnish with a sprig of watercress. Serve with crackers and crudites.
lightly.
Meanwhile roll salmon in sesame seeds and wasabi powder until
Place rice and 2 cups of cold water
mall bowl.
Place each salmon fillet on a sheet of
In a small bowl, combine crab meat, creme fraiche, shallot and lemon zest. Season.
In another bowl, combine avocado, lemon juice and chives. Season.
To serve, place a 2 1/2 inch cake ring on each serving plate. Distribute avocado mixture between cake rings then cover each with 2 salmon slices. Remove cake ring. Top with crab mixture. Chill until ready to serve. Garnish with micro herbs.
Trim and discard ends of ciabatta loaf.
5 minutes or until crisp and brown, turning occasionally.
Boil
br>Stir in the remaining 'salmon layer' ingredients.
Place the
Put avocado pieces and lime juice into a food processor or blender and pulse
Toast the slices of bread. Butter 4 of the slices or brush them with olive oil on one side. If you didn't season the salmon when you cooked it, sprinkle it with salt and pepper.
Stack the salmon, smoked salmon (if using), onion, tomato, and lettuce on the 4 slices of buttered toast. Spread the avocado slices evenly over the other ingredients, squeeze a little lime juice over it, and season with salt and pepper. Cover with the remaining bread slices.
Cut 18 rounds from cucumber (about 1/4 inch thick) and save any leftover for another use. Top each round with a thin slice of salmon cut to fit. Drizzle a little lemon juice over the salmon, then season with salt and pepper.
Place avocado, sour cream, 1 teaspoon pf lemon juice, salt, pepper, and cayenne pepper in a food processor and process until smooth and blended.
Garnish each cucumber slice with a dollop of avocado cream and sprinkle with green onions.
Cut the salmon in to small cubed pieces,