Looking for a simple yet impressive dish? You’ll find it in this avocado and salmon stack! The typical fare for most people on Valentine’s day is an expensive restaurant meal outside with inflated pricing just on the 14th of the month. My partner and I decided to postpone a nice meal out, and I was tasked with the job of cooking something decent.
One of the appetisers I was supposed to make was Hokkaido Scallop Carpaccio with Black Truffle Vinaigrette. Unfortunately, after going to the Japanese shop in the evening before, I found out that most stock of scallop sashimi had been cleared out by the many Singaporeans who used it for CNY yu sheng. Cue a frantic Google search on pretty appetisers and I landed on a nice Pinterest picture leading me to this avocado and salmon stack recipe.
The avocado and salmon stack reminds me of a less strong-tasting guacamole (since there’s no onion, and spring onion lends a much subtler herbal flavour), while the wasabi, soy sauce and dill is a great fusion to combine three great seasonings to zest up salmon. A handy thing is that the lemon juice not only adds a nice zing, but also prevents the avo from turning brown (vitamin C helps prevent oxidation!).
Avocado and Salmon Stack
Serves: 5 as appetiser Time: 15 mins
- 2 avocados, mashed
- 0.5 tbsp lemon juice
- 1 sprig of spring onion (finely chopped)
- 3/4 cup peeled and finely diced cucumber (~1 cucumber)
- salt and pepper to taste
- 200g raw sashimi-grade salmon (diced into 0.5cm cubes)
- ½ tbsp chopped dill, ½ tbsp soy sauce, ½ tsp wasabi
- ½ cup microgreens (pea sprouts) and edible flowers, 2 tbsp ikura, a drizzle of olive oil and ½ tsp truffle sauce (to garnish)
- Mix mashed avocado in a bowl and with lemon juice, spring onion and cucumber. Season to taste with salt and pepper.
- In a separate bowl, mix the salmon with dill, soy sauce and wasabi.
- If you have a ring mould (or empty 7cm cans with both ends removed), place five 6-8cm moulds onto plates. Alternatively, you can use fivee 7cm cups (if you don’t mind the stack being a bit more of a blob like mine was!)
- Divide half of the avocado mixture between the moulds/cups and press down gently with the back of a spoon. Divide the salmon mixture on top of the avocado and smoothen with a spoon. Add the remaining avocado on top of the salmon and smooth the tops. Chill till ready to serve.
- Lift the moulds to reveal the stacks on the plate. Top with a garnish of microgreens (I used pea sprouts, thyme, and mint leaves based on what was available!), ikura, olive oil, edible flowers and truffle sauce. I also sprinkled some beetroot powder for a dash of colour.
Per Serving: 210 Calories; 16g Fat; 3.4g Carbohydrates; 3.1g Fibre; 11.9g Protein
Carbohydrate Servings: 0