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- 500 g smoked salmon
- 16 small cooked prawns
- 3 roma tomatoes, finely chopped, seeded
- 2 large finely chopped avocados
- 1 small finely chopped red onion
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon grated lemon peel
- 2 tablespoons of lemon juice
- 1/4 cup olive oil
- 1 tablespoon of lemon juice
- 1 tablespoon chopped fresh chives
Line up 8 holes in a muffin tin (⅓ cup) with a plastic wrap, placing the plastic 3 cm above the edge of the molds.
Combine all the ingredients for the sauce in a bowl and mix gently.
Trim a slice of smoked salmon slightly larger than the base of the muffin pan.
Place salmon on muffin pan bases and fold over excess.
Top each with a heaping tablespoon of sauce, and then place salmon trimmings on top of the sauce.
Top with another heaping tablespoon of sauce and another slice of salmon.
Fold over the plastic to seal, refrigerate for several hours or overnight.
Combine all of the dressing ingredients in a jar and shake well.
Just before serving, turn off and unwrap the salmon packets.
Peel the shrimp, leaving the tails intact.
Place each on a plate, top with the shrimp, and then drizzle with the dressing.
- 1 muffin tin
To make the salmon go further, sometimes I just have a top and bottom layer.
To make a larger serving size for a main meal, use Texas muffin tins.
If you like the sound of this recipe, you may also like these Cucumber and Salmon Sushi Rolls.
Avocado Smoked With Prawns Salmon Sauce