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This is a very elegant starter, it makes for wonderful presentation and tastes gorgeous. I serve 2 per person as a starter but for photo purposes I arranged 3 on a plate. I also am not a big fan of salmon eggs, I don’t like how big they are or the taste, so you can use salmon eggs to top, instead of my little red caviar eggs. I also know traditional guacamole is made with chopped tomato in it, but again I do not like tomatoes so I did not use them, so do please add them if you like. This takes quite some time to prepare as it is a little fiddly tying the chives around the salmon, but the final result is well worth the effort and I have always had rave reviews. Is definitely a dinner party affair.Ingredients
8 Large tranches of smoked salmon
2 Medium avocado’s
1 tablespoon lemon juice
1 Tablespoon guacamole spices (where I live they sell this in a spice jar just like garlic powder, so either make your own guacamole recipe if you can’t get this or I suppose if you know of a good packet mix, that would work, just don’t follow my directions and make according to the packet instructions.)
100g fish eggs (You can use salmon or what ever you prefer.)
8 Chive strands (make sure they are of good length.)
20g Fresh dill for garnish.
Method
Guacamole
1. Cut avocado in half and remove pip, spoon avocado in to a medium bowl.
2. Mash the avocado in a medium bowl with the tablespoon of lemon juice, mash until your likeness, some people like smooth guacamole and others prefer more chunky. Add 1 tablespoon of spice and mix. At this time if you want to add chopped tomatoes, add those and mix to combine.
Assemble
1. Lay a tranche of salmon flat, place 1-2 teaspoons of guacamole into the centre (I say 1-2 depending on the size of the tranche.) gather salmon up, so it forms a little bundle.
2. Secure the top with a strand of chive, and top with eggs, garnish with a little dill.
To Serve: Arrange a few sprigs of dill on a small plate, arrange bundles around these. Bon Appetit.
Serves 4
All photo’s taken by me unless otherwise stated.
I made this last night as a stater, to go with a marinated fish recipe, as the main course. (I will post that one probably tomorrow.) It was a lovely recipe very simple to make, I did wonder how the dipping sauce would work with that much fish sauce in it, as I find fish sauce can be very overpowering, well it didn’t overpower, it was wonderful. It really complimented the scallops, if you would like to read reviews or look at the wonderful photographs of this dish please click here.
Ingredients
Scallops
olive oil flavored cooking spray
12 Scallops
2 Tablespoons cilantro leaves, for garnish (leaves only)
1 Teaspoon sesame seeds
Dipping Sauce
2 Tablespoons fish sauce
1 Tablespoon lemon juice
1 Teaspoon sesame oil
1 Tablespoon brown sugar
2 Teaspoons red onions, finely diced
2 Teaspoons cucumbers, finely diced
2 Teaspoons carrots, finely diced
1 Teaspoon jalapeno peppers, fresh and finely diced (optional)
Method
1. Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.
2. Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.
3. Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.
4. Serve with dipping sauce.
Serves 4 as a starter (3 scallops per person.)
All photo’s taken by me unless otherwise stated.
