Australian Avocado & Salmon Brioche Roll
Pete Townsend –
Chef Notes
- Avocado’s have a firm, smooth buttery texture, which makes them great for holding their shape and are also less prone to oxidisation.
- Simply assemble, toast the roll and garnish
Ingredients
- 1/2 Avocado, diced
- 2 tbsp crème fraîche
- 1 fillet hot smoked salmon
- 2 tsp chopped chives
- Zest and juice of 1/2 lemon
- Salt and pepper to taste
Garnish:
- Brioche rolls
- Salmon roe
- Chopped chives
Preparation
- Lightly mix the crème fraîche with lemon juice and zest, then flake and fold through the hot smoked salmon.
- Dice the avocado and dress with lemon juice.
- Add the dressed avocado and chopped chives, folding carefully so as not to damage the avocado.
- Season to taste.
Presentation:
- Toast the brioche roll.
- Fill generously with the Avocado salmon crème fraîche.
- Garnish with salmon roe and chopped chives.
