Smoked Salmon & Avocado Salad Recipe
Smoked Salmon & Avocado Salad
PREP TIME
COOK TIME
COURSE
Salad Recipes ,
Seafood Recipes ,
CUISINE
European Food Recipes
SERVINGS
1 People
-
1
loaf ciabatta
-
2
small avocados, stoned and sliced
-
1
lemon
-
0.5
cucumber
-
2
handfuls mixed fresh herbs, leaves picked
-
1
punnet cress snipped
-
2
tbsp
mixed seeds (pumpkin, sesame, sunflower, and poppy seeds)
-
1
blood orange halved
-
extra virgin olive oil
-
sea salt
-
freshly ground black pepper
-
200
g
smoked salmon
1. Heat a griddle pan until it is screaming hot – this will
take about 10 minutes.
2. Meanwhile, cut the
ciabatta in half length-ways, then cut into four equal-sized pieces, about
10–12cm/4–5 inches square.
3. Place the sliced avocado in a bowl and squeeze over some
lemon juice to stop it from discoloring.
4. Using a speed peeler or potato peeler, slice the cucumber
into long, thin strips on top of the avocado.
5. Add the herbs and cress.
6. Lightly toast the seeds in a dry pan on a medium to low
heat, and place to one side to cool.
7. Squeeze a tablespoon of juice out of the blood orange
into a bowl, and add 3 tablespoons of extra virgin olive oil.
8. Season it well and give it a mix.
9. Griddle your ciabatta squares in the griddle pan,
charring both sides.
10. Once they are nicely toasted, drizzle with a little of
the dressing and put to one side.
11. Place a square of ciabatta on each of four plates, then
top each with a quarter of the smoked salmon.
12. Drizzle 1 tablespoon of the dressing over the salad and
very gently mix with your fingertips.
13.If you feel it needs more dressing, add a little extra,
but try not to go overboard – you want it to be very light.
14. Top the smoked salmon with the salad.
15. Finish your delicious starter with a sprinkling of
toasted seeds, using half a tablespoon per plate, and garnish with a lemon
wedge.
KEYWORD
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