Ingredients3 ripe avocado pears, cut into chunks
1 lemon (for juice & rind) 1 Tbsp extra virgin olive oil 4 Tbsp herb creamy salad dressing 1 tsp green onion seasoning ½ tsp finely chopped red chillies (optional) 100-150g smoked salmon/trout ribbons freshly ground black pepper 10-20g mixed micro leaves or watercress |
MethodGrate the rind of the lemon in a small dish and set aside.
In a mixing bowl, coat the avocado chunks with the lemon juice. Gently fold in the olive oil, herb dressing, green onion seasoning & chillies (optional). Place 4 deep rings on a serving plate. Gently press equal amounts of the avocado mix into the rings. Refrigerate & when ready to serve, carefully remove the rings from the avocado mixture & fold a pile of salmon ribbons onto each stack. Garnish with reserved grated lemon rind, ground black pepper & micros leaves. |