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PREPARATION

To blanch the spinach, fill a medium saucepan with water. Bring to a boil, add the spinach, and boil for 30 seconds. Meanwhile, fill a medium bowl with ice water. Remove the spinach from the pan and place in the ice water for 2 minutes, then drain well and blot dry with paper towels.

Place a crepe on a serving platter, spread with 30 g mayonnaise, and cover with the spinach. Top with another crepe, spread with another 30 g mayonnaise, and top with the tomatoes. Continue this process with 4 more crepes and the sweetcorn, smoked salmon, and green beans. Top with the remaining crepe and cover the top of the cake with the sliced avocado. Cut into wedges and serve.

INGREDIENTS

  • 500g fresh tuna, cut into 1 cm cubes
  • 500g fresh tuna, cut into 1 cm cubes
  • 500g medium prawns, peeled
  • 500g fresh salmon, cut into 1 cm cubes
  • 2 avocados, pitted, peeled, and cut  into 1 cm cubes
  • 125ml lime juice
  • 4 tablespoons coriander, rinsed and  finely chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon finely chopped yellow  chilli pepper
  • 1 tablespoon sesame seeds
  • 1 teaspoon sesame oil
  • 2 tablespoons finely chopped  spring onion tops (green part only) Salt and pepper
  • 1 medium red onion, peeled and finely  chopped
  • 2 tablespoons finely chopped mild to semi-hot  red pepper, such as red serrano
  • 45ml olive oil1 red sweet pepper, finely chopped
  • 150g fresh or frozen sweetcorn
  • ¼ teaspoon finely chopped garlic
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