Avocado and salmon stack with melba toast

Name: Avocado and salmon stack with melba toast
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 6 slices white bread, crusts removed, quartered; 18.20 gm olive oil; 4 fresh Tasmanian Atlantic salmon fillets, skin on, from the deli; 2 avocados, 1 mashed, 1 diced; 125.00 ml coriander, chopped, plus extra coriander leaves, to serve; 1 long red chilli, finely chopped; 1 lime, zested, juiced; 56.88 gm extra virgin olive oil; 5.90 gm dijon mustard

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Author : Coles Magazine

chilli appetiser snack

Avocado and salmon stack with melba toast

Ingredients

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6 slices white bread, crusts removed, quartered18.20 gm olive oil4 fresh Tasmanian Atlantic salmon fillets, skin on, from the deli2 avocados, 1 mashed, 1 diced125.00 ml coriander, chopped, plus extra coriander leaves, to serve1 long red chilli, finely chopped1 lime, zested, juiced56.88 gm extra virgin olive oil5.90 gm dijon mustard

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Instructions

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Step 1

Preheat oven to 200C or 180C fan. Place bread quarters on a baking tray and bake for 10-12 mins until crisp and golden. Cool.

Step 2

Meanwhile, heat olive oil in a frying pan on high. Cook salmon, skin side down, for 3 mins, until crisp. Turn salmon and cook for 1-2 mins until browned. Set aside.

Step 3

Combine mashed and diced avocado, coriander, chilli and lime zest. Mix together extra virgin olive oil, lime juice and mustard. Add half to avocado mixture and stir to combine. Divide avocado mixture between 4 plates, shaping into a round.

Step 4

Flake salmon and arrange over avocado.

Step 5

Top with extra coriander and drizzle with remaining dressing. Serve with melba toast.