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Smoked Salmon with Avocado and Shrimp Tian Recipe
 
Recipe
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Smoked Salmon with Avocado and Shrimp Tian
Flavors of Quebec
Total time: 15 to 30 minutes
Preparation time: 30 minutes
Cooking time: None
Difficulty: Easy
Chef's Note
For garnish, finely chop some avocado, cucumber, red and green peppers (vegetables used in the recipe). Sprinkle around just before serving.
Ingredients
Ingredients for 6 servings
- 420 g (15 oz.) 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 (10 oz.) diced Avocado
- 300 g (10 oz.) diced Shrimp
- 75 ml (5 tbsp.) guacamole
- 10 ml (2 tsp.) lime juice
- 3 drops of Tabasco
- Salt and pepper to taste
Gazpacho
- 100 g (3 1/2 oz.) diced Italian tomatoes
- 5 g (2 tsp.) fresh chopped cilantro
- 100 g (3 1/2 oz.) diced cucumber
- 1/4 bunch chives, chopped
- 100 g (3 1/2 oz.) diced celery root
- 35 ml (7 tsp.) fresh lemon juice
- 100 g (3 1/2 oz.) diced red onion
- 150 ml (10 tbsp.) fresh tomato juice
- 50 g (2 oz.) diced green pepper
- 6 drops of Worcestershire sauce
- 50 g (2 oz.) diced red pepper
- 100 ml (6 tbsp.) olive oil
- 5 g (1 tsp.) chopped garlic
- Salt and pepper to taste
- 5 g (1 tsp.) 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. 
 
More recipe ideas
..........
An original idea from François Hanchay, chef at the Hull Casino
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