Smoked salmon stacks with mint mayonnaise

Smoked salmon stacks with mint mayonnaise
  • 0:40 Prep
  • 0:12 Cook
  • 20 Servings
  • Capable cooks

Featured in
Smoked salmon recipes, Starters recipes


  • 3 sheets ready-rolled frozen shortcrust pastry, thawed
  • 1 egg, lightly whisked
  • 1 tablespoon sesame seeds
  • 4 ripe large avocados, halved, stones removed, peeled, thinly sliced crossways
  • 1kg sliced smoked salmon
  • 160g snow pea sprouts, trimmed to 5cm lengths

mint mayonnaise

  • 2 egg yolks
  • 2 tablespoons fresh lemon juice, or to taste
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh mint
  • Salt & ground black pepper, to taste
  • 300ml olive oil


  • Step 1
    Preheat oven to 190°C. Line 2 large baking trays with non-stick baking paper. Place 1 sheet of pastry on a clean surface. Cut the sheet lengthways into 5cm strips and then crossways to make 5cm squares.
  • Step 2
    Transfer the pastry squares to the lined trays. Prick the squares all over with a fork, brush lightly with a little egg and sprinkle with some sesame seeds. Repeat with the remaining pastry, egg and sesame seeds. Bake in preheated oven, swapping the trays halfway through cooking, for 12-14 minutes or until crisp and golden. Transfer to a wire rack to cool.
  • Step 3
    Meanwhile, to make the mint mayonnaise, place the egg yolks, lemon juice, mustard, mint, salt and pepper in the bowl of a food processor. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and smooth. Taste and adjust the lemon juice, salt or pepper if necessary.
  • Step 4
    To serve, arrange the shortcrust squares on serving platters. Place 2 slices of avocado, 1/2 a slice of smoked salmon and a small dollop of mint mayonnaise on each square. Top with a few snow pea sprouts.

  • Low carb
  • Low kilojoule
  • Low sugar


  • 1714 kj


  • 34g

    Fat Total

  • 8g

    Saturated Fat

  • 2g


  • 15g


  • 54mg


  • 751.75mg


  • 3g

    Carbs (sugar)

  • 12g

    Carbs (total)

All nutrition values are per serve


The mayonnaise can be made up to 3 days ahead and kept in an airtight container in the fridge. The shortcrust squares can be made up to 1 day ahead and kept in an airtight container in a cool place. Assemble the stacks up to 1 hour before serving.

  • Author: Frank Urizar
  • Publication: Australian Good Taste



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