A three layered torte of smoked salmon mousse, avocado mash and prawns "Maria Rosa" served with a lime dressing. Simple to prepare and visually appealing this dish makes a great start to a dinner party or served with Italian brew for a summer lunchtime.
Ingredients
Peel the avocados, roughly chop into 6 or 10 pieces and put in a bowl with some chopped coriander and 6 tablespoons or so of natural yoghurt and salt and pepper to taste - give it a brisk stir with a whisk till it forms a lumpy mash. It doesn't need to be too smooth and a fine dice of spring onion and tomato inside the mix gives it extra texture - check for seasoning and acidity - a squeeze of lemon may be needed depending on the yoghurt. Clingfilm and refrigerate.
Blitz the smoked salmon in a food processor till smoothish and mix in 4 tablespoons of cream cheese and a good pinch of cayenne.
Use a good quality mayonnaise and make the Maria Rosa by adding tomato ketchup, a splash of Lee & Perrins and a teaspoon of English mustard.
Dice the tomato neatly, chop the spring onions finely and put in a bowl with some fine chopped coriander for garnish later.
To build the dish, place the ring in the middle of the plate and layer the salmon first, then the avocado followed by the drained prawns to the top of the ring. Put a dollop of Maria Rosa on and smooth the sauce out with a spatula - dust with cayenne, sprinkle the chopped tomato & onion garnish around the plate, take off the ring and repeat on other plates. Add a splash of lime cordial and the juice of a lime to the French dressing and run a thin stream around the plate before serving.
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