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
0 MINUTE COOK TIME
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
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.