about 100-150g (about 2/3 cup or 5.3 oz) smoked salmon
fresh dill for serving
½ - 1 big avocado
½ red onion, medium
some fresh lime juice
2 small branches fresh coriander
about 200g (12-15 prawns) king prawns
1-2 cloves garlic
salt & freshly ground black pepper
olive oil
Directions:
Slice the cucumber into thick slices and arrange on a serving
plate.
To prepare the salmon appetizers combine cream cheese and
horseradish in a small bowl. Season with salt and freshly ground
black pepper and mix again until combined. Top half of the
cucumber slices with the cream cheese topping, add a piece of
smoked salmon on top and finish with a little fresh dill.
To make the avocado topping for the prawn appetizers finely dice
the red onion and chop the coriander. Add the avocado into a
medium bowl and mash it roughly with a fork, no need to make a
fine puree. Squeeze some lime juice over the avocado puree to stop
it from browning and add some flavour. Then add the red onion and
coriander and season with salt and black pepper to taste. Mix
until combined. Top the second half of the cucumber slices with
the avocado topping. Heat a medium pan over medium high heat and
once warm cover with enough olive oil to cover the bottom of the
pan. Slice the garlic and add it to the pan. Allow the garlic to
shortly infuse the oil and then add in the prawns. Season with
salt and freshly ground black pepper. Fry the prawns for about two
minutes on one side, then turn around season again and fry for
another minute or until cooked. Remove the prawns from the pan and
allow to cool shortly before adding on top of the avocado topping.