Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Smoked salmon cornets with micro herbs, brioche and avocado

Recipe by Anthony Sullivan

Pin It

If you really want to impress at your next cocktail party, look no further than these pretty smoked salmon cornets from Anthony Sullivan, Executive Chef at Forte Catering.

Serves 6 to 12

Ingredients

1 loaf brioche
30gm clarified butter, melted
1 avocado, finely diced
1 french shallot, finely chopped
Juice of 1 lime
2 tablespoons olive oil
Pinch sea salt flakes
Pinch ground white pepper
10 chive sprigs, chopped finely
6 slices smoked salmon
Small handful micro herbs (eg bulls blood, shallots, celery cress)

Measurement Conversion Calculator

Method

Preheat oven to 170C.
Cut the brioche into bite size rectangles, about 5cm by 3cm and 1/2cm thick.
Brush with melted clarified butter, then bake for 6 minutes or until golden.
Meanwhile, combine the avocado, shallots, lime juice, olive oil, salt, pepper and chives.
Lay a slice of avocado on a chopping board and slice into 2 triangles about 4cm long on each side.
Place a small spoonful of avocado mix onto the salmon triangles.
Top with a few micro herbs, then roll the smoked salmon into a cone shape, allowing some of the herbs to drape out the end.
Place a cornet onto a toasted brioche rectangle and serve.

No Rating

Recipe Rating

What do you think?

Starkers December 2011

Interesting that I found this under Christmas Vegetarian Recipes and Im pretty sure Salmon isnt a vegetable.

Reply to this comment | Report abuse
- Louise 5 months ago
  
  fish is not meat. vegans dont eat fish.
  
  Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: