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Smoked salmon stacks with mint mayonnaise
Smoked salmon stacks with mint mayonnaise
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Prep Time:
40 minutes
Cook Time:
12 minutes
Total Time:
52 minutes
Ingredients:
  • 3 sheets ready-rolled frozen shortcrust pastry, thawed
  • 1 egg, lightly whisked
  • 12.00 gm sesame seeds
  • 4 ripe large avocados, halved, stones removed, peeled, thinly sliced crossways
  • 1kg sliced smoked salmon
  • 160g snow pea sprouts, trimmed to 5cm lengths
  • 2 egg yolks
  • 42.00 gm fresh lemon juice, or to taste
  • 20.00 ml chopped fresh mint
  • Salt & ground black pepper, to taste
  • 300ml olive oil
Instructions:
  • Preheat oven to 190°C and line 2 large baking trays with non-stick baking paper. Lay out a sheet of pastry and cut into 5cm strips, then into 5cm squares.
  • Place the pastry squares on the lined trays. Poke them all over with a fork, lightly brush with egg, and sprinkle with sesame seeds. Repeat the process with the remaining pastry, egg, and sesame seeds. Bake in the preheated oven, switching the trays halfway through, until crispy and golden, about 12-14 minutes. Let them cool on a wire rack.
  • For the mint mayonnaise, combine egg yolks, lemon juice, mustard, mint, salt, and pepper in a food processor. Turn on the processor and slowly pour in the oil until the mixture is creamy. Adjust seasoning with more lemon juice, salt, or pepper, to taste.
  • For serving, place the shortcrust squares on platters, then add 2 slices of avocado, 1/2 slice of smoked salmon, a small dollop of mint mayonnaise, and a few snow pea sprouts on each square.

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