Smoked Salmon with Avocado Salsa and Prawns

Here’s proof that healthy appetizers don’t have to be boring. Add some visual pizzazz to casual or formal events with this clever hors d’oeuvre that’s rich in Omega 3s plus high in fiber. It goes together quickly and is easy to prepare the night before. Because it’s seafood, you’ll want to plate it just before your guests arrive.


8 oz thinly sliced smoked salmon

8 large prawns, boiled and peeled (tails intact) and chilled

Avocado Salsa:

3 medium Roma tomatoes, seeded and finely chopped

2 large avocados, finely chopped

1 small red onion, finely chopped

1 tbsp fresh chives, finely chopped

1 tbsp fresh dill, finely chopped

1 tsp lemon juice

Salt and pepper to taste


¼ cup Carotino Red Palm & Canola Oil

2 tbsp lemon juice

1 tbsp fresh chives, chopped

Salt and pepper to taste

Cooking Instructions

1. Line eight holes of a large muffin pan with plastic wrap, bringing the plastic 1½-in above the edge of the pan.

2. Combine all the ingredients for the avocado salsa in a bowl and mix gently.

3. Trim a slice of smoked salmon to a little larger than the base of the muffin pan.

4. Place salmon in bases of muffin pan and fold over excess.

5. Top each with a heaped tablespoon of the salsa, and lay salmon trimmings over the salsa.

6. Top with another heaped tablespoon of salsa and another slice of salmon.

7. Fold over plastic to seal, and refrigerate seven hours or overnight.

8. Combine all the dressing ingredients into jar and shake well.

9. Just before serving, turn out and unwrap salmon parcels.

10. Carefully position parcels onto serving plate, and place peeled prawns (tails left intact) on top of the parcels.

11. Drizzle each parcel with dressing and serve.


Serves 8