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Smoked Salmon with Avocado and Shrimp TianTheWorldWideGourmet.com

Flavors of Quebec

Total time: 15 to 30 min

Preparation time: 30 minutes
Cooking time: None

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:140.5 kcal

Proteins:8.5 g

Fats:7.5 g

Carbohydrate:10.9 g

Fibers:2.2 g

Sugar:1 g

Cholesterol:37.2 mg

Sodium:519 mg

Calcium:53.9 mg

Energy:555 kcal

Proteins:33.7 g

Fats:29.6 g

Carbohydrate:43 g

Fibers:8.5 g

Sugar:4.1 g

Cholesterol:146.9 mg

Sodium:2049.9 mg

Calcium:212.8 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

420

g

thinly sliced smoked salmon

12

shrimps, cooked, peeled and deveined

18

onion rings, floured and fried

1

bunch of fresh chervil

1

bunch of chives

edible flowers (optional)

*Avocado and shrimp tian

300

g

diced avocado

300

g

diced shrimp

10

ml

lime juice

salt and pepper to taste

*Gazpacho

100

g

diced italian tomatoes

5

g

fresh chopped cilantro

100

g

diced cucumber

1/4

bunch chives, chopped

100

g

diced celery root

35

ml

fresh lemon juice

100

g

diced red onion

150

ml

fresh tomato juice

50

g

diced green pepper

1/4

x

2

ml

worcestershire sauce

50

g

diced red pepper

100

ml

olive oil

5

g

chopped garlic

salt and pepper to taste

5

g

chopped jalapeno

METHOD

Making the 6 tians

  1. Combine the diced avocado with the guacamole, lime juice, tabasco, salt and pepper.
  2. In 2" (5 cm) ring molds, make alternate layers of diced shrimp and the avocado mixture.
  3. Pack down well and refrigerate.

Making the gazpacho

  1. Combine all the ingredients in a bowl; add the herbs, garlic, jalapenos, lemon juice, tomato juice and Worcestershire sauce. Mix well.
  2. Add the olive oil and season.
  3. Refrigerate.
Presentation
  1. Arrange the slices of smoked salmon in a circle on a plate.
  2. Carefully unmold the shrimp and avocado tian in the center.
  3. Top the tian with two cooked shrimps and three fried onion rings and pour a ribbon of gazpacho around the smoked salmon.
  4. Garnish with a few sprigs of chervil, chives and edible flowers. Serve cold.

CHEF'S NOTES

For garnish, finely chop some avocado, cucumber, red and green peppers (vegetables used in the recipe). Sprinkle around just before serving.



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