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Huon cold smoked salmon with avocado and prawns
Serves 4
Preparation time 10 minutes
Cooking time 6 minutes
![Serves](https://seftonplazafoodland.com.au/wp-content/themes/foodland/dist/images/serves_cfc7e22a.png)
![Preparation time](https://seftonplazafoodland.com.au/wp-content/themes/foodland/dist/images/preptime_d7dc47b2.png)
![Cooking time](https://seftonplazafoodland.com.au/wp-content/themes/foodland/dist/images/cooktime_35c94ee3.png)
Ingredients
- 1 cup Turkish bread (torn into small pieces)
- 20 ml extra virgin olive oil
- 12 slices Huon cold smoked salmon
- 12 prawns (cooked and peeled)
- 1 avocado (cut with a melon baller)
- 1 Lebanese cucumber (diced)
- 1 small shallot (sliced)
- 1 tablespoon baby capers
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- ???? cup baby lettuce leaves
- To taste salt flakes
Method
- Place the torn pieces of Turkish bread into a bowl and toss with the olive oil. Bake in a pre-heated oven set at 180??C for 6 minutes. Remove, cool and set aside.
- Place three prawns onto a plate and surround with three smoked salmon slices. Scatter several pieces of crisp Turkish bread onto the plate and surround with the avocado, cucumber and capers.
- Combine together the lemon juice, olive oil and sliced shallots. Spoon over the salad and finish with the salt flakes and several baby lettuce leaves.