Smoked salmon pappadum stack

Cooking Fish Smoked salmon pappadum stack

This smoked salmon pappadum stack combines crisp and silky textures.

Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat enough oil in a small frying pan over high heat to reach 1cm. Add pappadums, one at a time, and cook, turning, for 1-2 minutes or until puffed and golden. Transfer to a plate lined with paper towel.
  2. Place the yoghurt, lemon juice, chives and chopped mint in a small bowl. Taste and season with salt and pepper.
  3. Place a pappadum on each serving plate. Top with a slice of smoked salmon. Arrange cucumber, avocado, snow pea sprouts and mint on the salmon and drizzle with dressing. Continue layering with remaining pappadums, salmon, cucumber, avocado, snow pea sprouts, mint and dressing. Serve immediately.

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Vegetable oil, to shallow-fry
12 small pappadums
1/2 cup Tamar Valley Greek Style Yoghurt
1 tbsp lemon juice
2 tbsp finely chopped garlic chives
1/4 cup finely chopped round mint
12 slices smoked salmon
2 Lebanese cucumbers, ends trimmed, sliced into ribbons
1 ripe avocado, halved, stoned, peeled, thinly sliced lengthways
1 cup mixed snow pea sprouts
1/2 cup round mint leaves

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Easy
Serves
people
Method
Baking
Category
Fish
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