Cook’s tip: If avocados are not in season you can buy ready-made guacamole.
Baked salmon with prawns and guacamole
Ingredients
- 1,5kg whole salmon, scaled, gutted and cleaned
- 50ml olive oil
- juice of 1 lemon
- salt and freshly ground black pepper, to taste
Guacamole
- 2 ripe avocados
- 15ml (1 tbsp) cream cheese
- fresh chilli, chopped, to taste
- salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) butter
- 500g medium prawns, shelled and cleaned
Instructions
1
Preheat the oven to 220°C.
2
Rub the salmon on both sides with half the oil and half the lemon juice and season.
3
Place on a lightly greased baking tray and bake in the oven for 15 minutes.
4
For the guacamole, mash theavocados with a few drops of lemon juice. Mix in the cream cheese and chilli and season.
5
Heat the butter and remaining oil in a pan and sauté the prawns until cooked, about 3 – 4 minutes.
6
Remove the salmon from the oven and carefully transfer to a serving plate. Drizzle with the remaining lemon juice, spread evenly with the guacamole, top with the prawns and serve immediately.
Notes
To drink: Flagstone’s Noon Gun, a full-bodied, unusual white blend.
