Best Chips With Smoked Salmon And Avocado Salsa Recipes

SMOKED SALMON WITH AVOCADO SALSA AND PRAWNS

Smoked Salmon With Avocado Salsa and Prawns image

This is a delightful make-ahead starter and will definitely impress guests. It has become our staple appetiser for Xmas lunch (here in Perth, Xmas Day is often over 100, so a cool, prepare ahead starter is a god-send). The good old Womens' Weekly is the source. (Zaar won't let me use Dressing as a heading - the oil, juice, chives and s& p are comprise the dressing).

Provided by Heatherbelle2

Categories Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

500 g smoked salmon
16 small cooked prawns (shrimp, 500g)
2 tablespoons salmon roe (optional)
3 medium egg tomatoes, seeded, chopped finely
2 large avocados, chopped finely
1 small red onion, chopped finely
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh dill
1 teaspoon grated lemon rind
2 tablespoons lemon juice
salt & freshly ground black pepper
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh chives
salt & freshly ground black pepper

Steps:

Line a 8 hole muffin pan - 1/3 cup capacity (or use same sized ramekins) with plastic wrap, bringing the plastic 1/2 inch above the rim of the pans.
SALSA:- Combine all the ingredients in a bowl, mix gently.
Trim a slice of smoked salmon a little larger than the base of the pan/dish. Fold the excess onto the base.
Top with a heaped tablespoon of the Salsa, then lay salmon pieces over the salsa.
Top with another heaped tablespoon of the salsa and another slice of salmon. Repeat with remaining salsa and smoked salmon until all used.
Fold over plastic to seal.
Refrigerate several hours or overnight.
DRESSING:- Combine all ingredients in a jar and shake well.
Peel prawns (shrimp) leaving tails intact (optional). Cover, refrigerate until ready to serve.
To assemble, turn out and unwrap salmon parcels onto small individual serving plates. Top with prawns, salmon roe. Drizzle with dressing.

Nutrition Facts : Calories 248.2, Fat 18.5, SaturatedFat 2.8, Cholesterol 27, Sodium 554, Carbohydrate 8, Fiber 4.7, Sugar 1.9, Protein 14.5

CHIPS WITH SMOKED SALMON AND AVOCADO SALSA

Chips With Smoked Salmon and Avocado Salsa image

Make and share this Chips With Smoked Salmon and Avocado Salsa recipe from Food.com.

Provided by Boomette

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 russet potato, scrubbed but not peeled, thinly sliced on a mandoline (about 3 mm/1/8 inch thick)
1/4 cup olive oil
2 1/2 ounces smoked salmon (hot-smoked salmon cut in pieces or sliced cold-smoked salmon)
1 avocado, cut into small dice
1 tablespoon lime juice
1 tablespoon fresh chives, chopped
1 tablespoon fresh cilantro, chopped
1 pinch sugar
1/4 cup sour cream
salt and pepper

Steps:

With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a bowl, toss the potato slices with the oil. Arrange the slices on the baking sheet. Bake until golden brown, about 20 minutes. Remove the chips from the baking sheet. Season with salt. In another bowl, combine the avocado with the lime juice, herbs and sugar. Season with salt and pepper.
Top each chip with a piece of salmon and small dollops of salsa and sour cream. Season with pepper.

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