Smoked Salmon Avocado And Horseradish Spirals Recipes

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE

Steps:

• Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

SMOKED SALMON & AVOCADO

Steps:

• Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
• Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.

SMOKED SALMON, AVOCADO, AND HORSERADISH SPIRALS

Steps:

• In a small saucepan sprinkle the gelatin over the lemon juice, let it soften for 10 minutes, and heat the mixture over moderately low heat, stirring, until the gelatin is dissolved. In a food processor purée the avocado with the cream cheese, the horseradish, and the gelatin mixture until the mixture is smooth. Transfer the mixture to a bowl, set the bowl in a larger bowl of ice and cold water, and stir the mixture until it is thickened to the consistency of thick mayonnaise.
• Arrange the smoked salmon slices, overlapping them slightly, on a sheet of plastic wrap to form a 17- by 7-inch rectangle and spread them with the avocado mixture, leaving 1/2-inch border. Using the plastic wrap as an aid and beginning with a long side roll up the smoked salmon jelly-roll fashion, wrap it in the plastic wrap, and twist the ends of the plastic wrap closed. Chill the smoked salmon roll for 3 hours, or until it is frim and the filling is set.
• With a 1 1/2-inch round cutter cut out rounds from the pumpernickel, reserving the scraps for another use. Remove the plastic wrap from the salmon roll carefully on a cutting board and with and electric knife or other very sharp knife cut it crosswise int 1/4-inch slices. Arrange each salmon roll slice on a pumpernickel round and garnish each canapé with a parsley sprig and 2 short sections of chive. The canapés keep, covered tightly with plastic wrap and chilled, for 2 hours.

SMOKED SALMON HORSERADISH MOUSSE

Steps:

• In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add 1/4 cup of the sour cream, and cook the mixture, whisking, until it is smooth. In a food processor purée the chopped salmon until it is very smooth. In a small bowl whisk together the gelatin mixture, the remaining 1/2 cup sour cream, the puréed salmon, the horseradish, the minced dill, and salt and pepper to taste and chill the mousse, covered, for 1 hour, or until it is firm. The mousse may be made 2 days in advance and kept covered and chilled.
• Scoop oval-shaped mounds of the mousse onto each of 6 chilled plates, arrange the sliced salmon decoratively on the plates, and garnish each serving with a dill sprig. Serve the salmon with the toast points.

SMOKED SALMON AND AVOCADO WRAPS

Steps:

• Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
• Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce and then roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great), cut into slices and serve.