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Mango & Avocado Salsa with Hot Smoked Salmon
Published 9 November, 2006
TweetThis recipe is gluten free as far as the eye can see. And if there's a better way to enjoy hot smoked salmon, I don't know what it is.
Mango & Avocado Salsa with Hot Smoked Salmon
1 avocado, chopped into 1cm chunks
1/4 red onion, finely chopped
1 ripe mango, peeled and chopped into 1cm cubes (roughly speaking)
1 teaspoon thai fish sauce
Juice and grated zest of one lemon, or lime which makes it taste more thai
1 tblsp chopped coriander (although we used basil)
1/2 red chilli finely chopped (we used dried)
Fresh ground salt & black pepper
Mix all the ingredients together, taste and adjust as required. Easy! :-)
Serve with the hot smoked salmon. The smoky saltiness of the salmon is absolutely perfect with the sweetness of the salsa, and the onion and chilli adds a little extra interest. Really, really tasty.
Here in Oban seafood is super-fresh and very reasonably priced from Watts on the south pier.
We combined ours with a bit of a seafood platter with pan-fried scallops and poached prawn tails. You can see the gluten free flat breads I couple of days ago. They are going down a storm - I've frozen them and all it takes it 2 minutes in the toaster and you've got a crunchy, tasty light piece of gluten free flat bread to have with whatever you fancy.
