Smoked Salmon and Avocado Tier
Need a gluten free, dairy free, and pescatarian main course? Smoked Salmon and Avocado Tier could be an awesome recipe to try. One portion of this dish contains roughly 14g of protein, 25g of fat, and a total of 386 calories. This recipe serves 4. A mixture of avocados, chives, wasabi, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 20 minutes. If you like this recipe, you might also like recipes such as Smoked salmon & avocado, Smoked Salmon Avocado Tartine, and Smoked salmon & avocado sushi.
Watch how to make this recipe.
Place a 3-inch ring mold on a plate.
Layer 2 to 3 pieces of salmon in the mold.
Sprinkle salt and pepper over salmon.
Sprinkle a little Champagne vinaigrette over the salmon and top with croutons. Peel and slice the avocados into 1/4-inch cubes. Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish.
Add a little wasabi to the avocados and gently toss.
Place 3 to 4 slices of the avocado on top of the salmon. Repeat the layers 1 more time.
Remove the ring mold and garnish the top with a small piece of chive. Repeat to make a total of 4 tiers.
Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc
Smoked Salmon on the menu? Try pairing with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Poppy Monterey Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.
Poppy Monterey Pinot NoirThe mild spring and cooler summer in Monterey County give a chance of the Pinot Noir grapes to achieve the optimum maturity with great balance of acidity and flavor, and with deep color that is characteristic of Arroyo Seco Pinot Noir. The red fruit brightens across the palate, picking up raspberry and spice are balance by the French toasted oak aromas. Soft and silky through the middle, this wine crescendo on the finish leaves a vibrant, juicy memory in the mouth, with proper acidity and a pleasant mouth-feel.