Ingredients
4 Avocados
Handful each of Dill and Flat Leaf Parsley, finely chopped
2 tbsp Tiny Capers, finely chopped
1 Lemon, juiced
⅓ cup Sour Cream
1 clove Garlic, finely grated
1 Baguette
Olive Oil, to drizzle
Salt & Pepper, to taste
1 kg Cooked Tiger Prawns
300 g Smoked Salmon
Garnish
Picked Red Onions, to serve
Extra capers, to serve
Lemon Slices, to serve
Baby Cos Lettuce, to serve
Method
1
For the avocado salsa, dice 2 of the avocados and gently combine in a bowl with the herbs, lemon, chopped capers.
2
Season to taste and spoon into a small serving dish.
3
For the avocado sauce, combine the remaining two avocados, in a blender with the sour cream, lemon juice, and garlic.
4
Blend to a smooth sauce, seasoning to taste.
5
Spoon this into a small serving bowl.
6
Preheat an oven to 220C.
7
Thinly slice the baguette drizzle with olive oil, arrange over a baking tray and cook for 8 minutes until crisp.
8
Arrange the seafood over a serving platter, place the bowls of avocado salsa and sauce onto the platter.
9
Arrange prawns and salmon on the platter with capers & pickled onions in small ramekins.
10
Serve with cos leaves, crisp baguette & lemon wedges.
Ingredients
4 Avocados
Handful each of Dill and Flat Leaf Parsley, finely chopped
2 tbsp Tiny Capers, finely chopped
1 Lemon, juiced
⅓ cup Sour Cream
1 clove Garlic, finely grated
1 Baguette
Olive Oil, to drizzle
Salt & Pepper, to taste
1 kg Cooked Tiger Prawns
300 g Smoked Salmon
Garnish
Picked Red Onions, to serve
Extra capers, to serve
Lemon Slices, to serve
Baby Cos Lettuce, to serve