Recipe: Salmon and Avo Salad


400g Smoked Salmon divided into 4 portions
1 medium sized granny smith apple peeled and diced
2 firm medium sized avocado pears halved and peeled
Toasted black sesame seeds


Place the halved avo onto a serving plate cut side up.
Place a quarter of the diced apple into the hollow- place a teaspoon of Japanese Mayonaise onto that.
Roll a portion of the salmon into a rose and top the apple.
Top with a little blob of Japanese mayo, garnish with black sesame seeds and serve with whole wheat bread.


Serves 4
About Perdeberg Sparkling Chenin Blanc

An aromatic, crisp sparkling wine with stone fruit, pineapple and lemon aromas.
Not too dry – easy drinking happiness.

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© Jenny Morris

By | 2016-03-25T15:32:09+00:00 March 25th, 2016|Jenny Morris|Comments Off on Recipe: Salmon and Avo Salad