Somewhere between a salad and a plated starter lives this smoked salmon and prawn avocado stack: the kind of dish you see at good restaurants and assume requires equipment and technique you do not have at home. You do not. It requires a ring mould (or the top of a wide glass), patience, and two genuinely good ingredients.
FNF's Smoked Salmon is ready to serve straight from the pack. The King Size Prawns need a 90-second poach and an ice bath. Everything else is assembly. The creme fraiche takes 2 minutes to whisk together. The whole thing comes to the table looking like a celebration.
This is the dish for a summer dinner party where you want the starter to land hard, set the tone for the evening, and buy you time to focus on the main.
What You Will Need
From FNF:
- FNF Smoked Salmon (200gm): sliced into thin, wide strips
- FNF King Size Prawns (500gm): 6 to 8 pieces, poached and chilled
From your kitchen:
- 1 large ripe avocado, finely diced or mashed lightly with lemon
- Half cucumber, finely diced
- 1 tbsp small capers
- Fresh dill or micro greens
- Lemon zest
- 4 tbsp creme fraiche (or thick hung curd as substitute)
- 1 tsp lemon juice
- Half tsp lemon zest
- Salt and white pepper
Method
- Poach and chill the prawns. Simmer salted water, add prawns, cook 90 seconds. Ice bath immediately. Pat dry. You can do this up to a day ahead.
- Make the creme fraiche. Whisk creme fraiche with lemon juice, zest, salt, and white pepper. Refrigerate until needed.
- Prepare the avocado base. Dice the avocado, season with lemon juice, salt, and a tiny pinch of white pepper. Keep chunky and do not mash to a paste.
- Assemble. Use a round ring mould or cookie cutter. Press avocado into the base (about 1.5cm deep). Layer smoked salmon strips on top, folding slightly for height. Add cucumber and capers. Top with 3 prawns arranged in a triangle. Remove the mould carefully.
- Plate. Spoon a quenelle of lemon creme fraiche to the side. Scatter fresh dill or micro greens over the stack. Add lemon zest. Serve immediately on chilled plates if possible.
Tips
- FNF's smoked salmon is ready to serve: cured, sliced, and ready straight from the pack. No cooking, no prep, no waste.
- Make it ahead: poach the prawns the day before, make the creme fraiche the night before. On the day, all you are doing is 5 minutes of assembly. It is the most guest-friendly starter format there is.
Order FNF Smoked Salmon and King Size Prawns for same-day delivery in Delhi NCR. Order before 4PM.
