Avocado and salmon stack with melba toast

Cooking Fish Avocado and salmon stack with melba toast

For a fresh gourmet snack, serve this tasty avocado and salmon stack served with crispy melba toast.

Lables: Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200C or 180C fan. Place bread quarters on a baking tray and bake for 10-12 mins until crisp and golden. Cool.
  2. Meanwhile, heat olive oil in a frying pan on high. Cook salmon, skin side down, for 3 mins, until crisp. Turn salmon and cook for 1-2 mins until browned. Set aside.
  3. Combine mashed and diced avocado, coriander, chilli and lime zest. Mix together extra virgin olive oil, lime juice and mustard. Add half to avocado mixture and stir to combine. Divide avocado mixture between 4 plates, shaping into a round.
  4. Flake salmon and arrange over avocado.
  5. Top with extra coriander and drizzle with remaining dressing. Serve with melba toast.

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6 slices white bread, crusts removed, quartered
1 tbsp olive oil
4 fresh Tasmanian Atlantic salmon fillets, skin on, from the deli
2 avocados, 1 mashed, 1 diced
1/2 cup coriander, chopped, plus extra coriander leaves, to serve
1 long red chilli, finely chopped
1 lime, finely grated zest and juice
1/4 cup extra virgin olive oil
1 tsp dijon mustard

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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