Name: Smoked Salmon & Avocado Tart
Yield: Makes one 25 cm tart, 8-10 servings
Cuisine: American
Ingredients: 2-3 perfectly ripe Hass avocados, about 450-560 g; 2 tablespoons lime juice; 1 tablespoon finely chopped seeded jalapeno or serrano chilli, or a few drops chilli sauce, optional; 2 medium ripe plum tomatoes, about 225 g, stemmed, halved, seeded and cut into 5mm dice; Freshly ground black pepper; Salt; 1 bunch chives, finely sliced, about 55 g or chopped coriander leaves; 3-4 large leaves of cos or iceburg lettuce, rinsed, thoroughly dried, any thick ribs removed, and shredded; 4 tablespoons finely chopped white onion; 110 g best smoked salmon, thinly sliced and cut into 1cm squares

Preparation info

Makes one 25 cm tart,
8-10
servings

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

No, I shouldn’t admit it, but, yes, I could eat a whole one of these. Smoked salmon and avocados are two of my favourite foods, and I like them even better together. I first tasted the combination at Bouley restaurant in New York. It came in a tiny portion served as an ‘amuse bouche’ right after my friends and I had ordered our lunch. I resolved to try it as a tart and this is the result. Make sure the lettuce in the bottom of the tart shell is completely dry or it will defeat its purpose o