Avocado Salmon Tart with Dukkah Prawns
Preparation time: 20 minutes
Cooking time: 5 minutes
Skills needed: Basic
You will need:
250g/ 9oz fresh Tasmanian salmon fillet, skin off, diced
1/2 lemon, juiced
1 tbsp capers, chopped
1 tbsp fresh dill, chopped
2 tbsp whole egg mayonnaise
1 large avocado, peeled, pitted and chopped
1 soft boiled egg
1 tbsp labneh
2 tbsp dukkah
2 king prawns, peeled leaving only the tail and deveined
1 tbsp olive oil
Salt and pepper to taste
Lemon wedges and extra chopped dill to garnish
Combine salmon in a bowl with lemon juice, capers, dill, salt and pepper and refrigerate for at least an hour.
In a bowl combine together the avocado, egg, labneh and 1 tablespoon of dukkah.
Using a stainless steel mould ring (approx 5cm/2" high 9cm/3.5" diameter) or ramekin, place in half the avocado mixture patting down to fill the area and then top with half the salmon mixture before removing the ring, repeat with the other portion.
Coat prawns with remaining dukkah. Heat olive oil in a pan and pan-fry the prawns until cooked through.
Place a prawn on top of each avocado and salmon portion and garnish with a lemon wedge and some chopped dill.
"Use sushi-grade salmon if possible. You'll notice the smoother texture when you eat it,"chef Hassan M'Souli says.
"Don't overmarinate the salmon. You want it just long enough that the lemon changes the salmon's texture to something softer."
"Choose just-ripe avocado. You don't want it too hard as it will be difficult to use and not taste as great, too soft and it doesn't hold its shape."