Smoked Salmon & Avocado Starter

15
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our local paper the West Australian and their FRESH column. Times are estimated."

Original recipe yields 15 servings
OK
  • FOR AVOCADO RADISH SALSA
  • FOR BAGUETTE TOASTS

Nutritional

  • Serving Size: 1 (86.4 g)
  • Calories 192.4
  • Total Fat - 11 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 7.4 mg
  • Sodium - 385.4 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.2 g
  • Protein - 8.8 g
  • Calcium - 18.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.1 mg

Step 1

Place the salmon on a chopping board and finely chop and then transfer to a large bowl with crème fraiche, chives and zest and season with salt and pepper and then mix well to combine.

Step 2

Divide among 15 glasses (100ml capacity) place on a tray, cover and refrigerate.

Step 3

To make baguette toast, cut baguettes diagonally into thin slices (about 65) and brush with combined oil and garlic over both sides of the slices and then place on two large oven trays in a single layer and cook in a slow oven (150C) turning bread slices and swapping trays halfway through cooking, for about 20 to 25 minutes or until golden and crisp.

Step 4

Remove and cool on trays.

Step 5

To make salsa, combine all ingredients in a medium bowl and season with salt and pepper and then gently stir to combine.

Step 6

Spoon salsa evenly over salmon mixture and then then serve with baguette toasts.

Tips & Variations


No special items needed.

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