Smoked salmon with avocado and beetroot dressing

Recipe

Smoked salmon with avocado and beetroot dressing

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SERVES 4

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MEDIUM PREPARATION

200g smoked salmon
3 large ripe avocados.
1 spanish onion finely diced.
1 large tomato
½ tsp Pickle Hopper - Chilli Smoked Salt
2 tsp Willow Vale Gourmet Food Co. - Lime & Chilli Olive Oil
Willow Vale Gourmet Food Co. - Beetroot Drizzle
Micro herbs for garnish or fresh parsley

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0 MINUTE COOK TIME

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COOKING METHOD

Cut tomato in half and scoop out the soft centre, seeds and discard.
Finley dice the remaining tomato and place in a bowl.
Add the finely diced spanish onion.
Cut the avocado in half and scoop out the flesh, cut into square chunks and add to
the bowl.
Season the avocado mixture with Pickle Hopper - Chilli Smoked Salt
Add the Willow Vale Gourmet Food Co. - Lime & Chilli Olive Oil
Fold gently until all ingredients are mixed. You still want the avocado to be chunky and not to mushy but everything needs to be mixed evenly.
Using a scone cutter as a mould, place on a serving plate, fill with the avocado mixture, pressing down firmly.
Remove the scone cutter to reveal a mould of avocado, repeat the process for the 3 remaining plates.
Arrange equal amounts of the salmon next to the avocado mould.
Drizzle the Willow Vale Gourmet Food Co. - Beetroot Drizzle over the salmon and plate only.
Garnish and serve.
This dish is a lovely entrée served with some crispy bruschetta.

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