Diced salmon and avocado fill smoked salmon parcels served with a tangy tomato concasse vinaigrette.
Put fresh salmon into oven proof dish. Add water, white wine and white wine vinegar. Season.
Bake in oven 180c for 6 minutes until cooked. Take out and leave to cool, drain off. Put into another bowl, add diced avocado, chopped spring onions, mayonnaise, horseradish, salt and pepper and mix gently. Lay smoked salmon slices on a piece of cling film. Place a quarter of the mixture into the middle, pull up the smoked salmon to form a ball. Pull up cling film to seal, twist to seal further plus push into a 2” stainless steal ring to shape.
If cooking in advance, place in the fridge until you are ready to eat. Next concasse your tomatoes by removing their cores with the tip of a small knife. At the other end, lightly score the skin in a cross. Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds then remove with a slotted spoon and place into a bowl of iced water to halt the cooking process. The skins should now easily slip or peel off. Place the tomatoes on a cutting board with the core side down and cut in half, removing and discarding the seeds. Roughly chop the tomatoes to the desired size.
Put mustard into bowl, mix in vinegar, add oils, add the concassed tomatoes, parsley and garlic then season and leave to stand for 10 minutes.
To serve, take out of fridge, carefully cut the cling film, turn over onto centre of the plate and pour over the dressing.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week