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Seasmoke Salmon Tartlets with Avocado Salsa



24 thin slices white bread
2 tablespoons butter, softened
100g Seasmoke Smoked Salmon Slices
Coriander Sprigs to garnish

1 avocado
1 tablespoon lime juice
1 large red chilli, finely chopped
1 small spring onion, very finely chopped
2 tablespoons chopped fresh coriander
Salt and pepper to taste


Preheat the oven to 180°C.  Cut the bread into rounds using a 7 cm biscuit cutter. Spread butter on one side of each bread round. Push the bread rounds into mini muffin trays, buttered side down. 

Bake in the preheated oven for 6 to 8 minutes, or until they are light golden brown. Cool on a rack.

To prepare the salsa, peel the avocado and chop the flesh finely. Place in a bowl with the lime juice, chilli, spring onion and coriander. Mix gently and season to taste with salt and pepper.

To serve, place a spoon full of avocado salsa into each bread case. Top with a slice of smoked salmon and garnish with coriander sprigs. Serve immediately. 

Makes 24