• Cook’s tip: If avocados are not in season you can buy ready-made guacamole.

    Baked salmon with prawns and guacamole

    Serves: 8 – 10
    Cooking Time: 30 mins


    • 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



    Preheat the oven to 220°C.


    Rub the salmon on both sides with half the oil and half the lemon juice and season.


    Place on a lightly greased baking tray and bake in the oven for 15 minutes.


    For the guacamole, mash theavocados with a few drops of lemon juice. Mix in the cream cheese and chilli and season.


    Heat the butter and remaining oil in a pan and sauté the prawns until cooked, about 3 – 4 minutes.


    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.


    To drink: Flagstone’s Noon Gun, a full-bodied, unusual white blend.