This is one of the all-time most popular special occasion dishes — so easy to do but it will knock the socks off your guests.
A great one to get a Holiday dinner off to a good start too.
Recipe by Annabelle Langbein
Serves 10
5 avocados, mashed
2 tbsp lemon juice
3 spring onions, (scallions) finely chopped
2 1/2 cups peeled and finely diced cucumber
salt and freshly ground black pepper, to taste
1 1/4lbs /600 g gravlax, raw salmon, or cold-smoked salmon, finely diced
2 tbsp chopped dill
1 1/4 cups microgreens, to garnish
Mash the avocado.
Put mashed avocado in a bowl and mix in lemon juice, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.
Place ten 6-8cm (2″-3″) ring moulds onto ten small serving plates
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.
When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens and a sprinkle of salt and pepper.