Chew on This | Salmon Avocado Stack

Not every meal in the summer has to come off the barbie. Sometimes you just feel like

eating something that's cool and elegant. This salmon avocado stack combines a layer of goodness (salmon layers) with a layer of attitude (avocado and wasabi layer).  I've found it's a delicious way to embrace cool elegance. 

I made the wasabi cream first. Then I peeled and chopped the avocado into nice chunks and mixed in all but 2 t of the wasabi cream.

Next, in a small bowl, I cut the smoked salmon into nice chunks. Added toasted garlic bread crumbs and the champagne vinaigrette. Stir to blend. Salt and pepper added to taste.

Then the real fun starts! Layering all these yummy ingredients. I used two mini (4") spring form pans to mold my stacks. You could also use a clean tuna can as your mold. Just remove the lids from both ends and it creates a lovely ring mold. 

The salmon mixture goes in first, followed by the attitude avocado layer. Then top the stack with another salmon layer.  Refrigerate until ready to plate.

Place the mold onto a serving plate.  Gently twist the mold as you lift up and remove.  Ta Da! Garnish each salmon stack with the reserved avocado. Sprinkle with capers and add a sprig of dill. Drop a dab of wasabi cream on the plate to give your elegant dinner a little attitude!

Mimi

Here is the recipe:

Salmon Avocado Stack

8 ounces smoked salmon

1 1/2 T toasted bread crumbs (I used toasted garlic butter bread crumbs)

1 1/2 T champagne vinaigrette 

1 ripe avocado, peel and chop into chunks (reserve 2 t to garnish final layer)

2 t wasabi

3 t hot water

4 t sour cream

2 t capers                                                                 

salt and pepper to taste

2 sprigs of dill for garnish

Ring Molds: You can use two mini (4") spring form pans. Or create a ring mold by using two tuna cans. Remove the top and bottom lids of the tuna can to form a ring mold. Spray molds with cooking spray so salmon stacks will slide out easily.

Wasabi cream:

In a small bowl, combine 2 t wasabi paste with 3 t of hot water.  Blend thoroughly.  Add

4 t of sour cream and blend.

Remove the top and bottom of 2 tuna cans.  Spray inside with cooking spray.  Spray spring form pans if using them.

1st layer: In a small bowl, cut the salmon into chunks and stir in 1 1/2 T of toasted garlic

 bread crumbs.  Add 1 1/2 T of champagne vinaigrette and gently combine. 

Spread half of the salmon mixture divided between the 2 tuna cans.  Press down and level salmon mixture out.  The other half of the salmon mixture will be used as the third layer.

2nd layer:  In another small bowl, chop the peeled avocado into chunks.  Reserve 2 t of the chunked avocado for top garnish. Mix the rest of the avocado with half of the wasabi cream.   

Spoon the avocado mixture on top of the salmon layer, dividing it evenly between the two tuna cans.

3rd layer:  Divide the remaining salmon mixture between the 2 tuna cans and spoon it on

top of the avocado wasabi cream.  Very gently press down to make the top level and smooth.

To plate:  Place tuna can on serving plate, gently twist and lift up to remove the can. Using the reserved wasabi cream, drop a dab of cream on each plate and give it a little swirl.

Top each salmon stack with 1 t of avocado mixture, 1 t of capers (or more to taste) and a sprig of dill.  Refrigerate until ready to serve.