Smoked salmon cornets with micro herbs, brioche and avocado
Recipe by Anthony Sullivan
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)
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.
