Customer Creation from Debbie F.

Pished Fish Smoked Salmon Stack

Ingredients for two people:

Start with the salmon tartare:

• 1 Shallot – very finely diced and marinated in juice of half a lemon for 5 mins
• 90g of Erik the Red Smoked Salmon – finely diced (save 10g for decoration)
• 1 tablespoon of crème fraiche or sour crème, half tsp of Dijon mustard
• A few chopped capers if you like them (optional)
• A few grinds of black pepper
• Mix all together including the lemon juice

Other ingredients :

• 75g Guacamole
• Pished Fished - Smoked Salmon pate (half a tub)
• Half a ripe avocado - chopped
• A few pea shoots or baby leaves (I tossed them in salad dressing that I also used for decoration below) to add a nice sweet flavour)

Decoration :

• Edamame beans, pea shoots, a few reserved diced pieces of Erik the Red, drops of salad dressing (I use ready made honey and mustard shop bought as it’s a nice yellow colour).  Use what you have handy such as some reserved avocado, some cucumber perhaps!

To assemble :

Use a food presentation ring if you have one, or if not just form a circle in the middle of the plate as I did.

Add the layers of ingredients starting with :

A layer of guacamole (I used ready made but feel free to make your own)

Then add layer of Pished Fish Smoked salmon pate (just add small dollops at a time to cover guacamole) not too thick

Then add a layer of pea shoots or baby leaves (or any lettuce you have)

Add a layer of chopped ripe avocado

Then a layer of smoked salmon tartare mix

Top with some of the reserved chopped Erik the Red and few pea shoots and decorate the plate with some edamame beans, Erik the Red and a few drops of salad dressing.  Serve with some slices of melba toast, brown bread or sourdough, whatever you prefer and a few wedges of lemon.