Whilst there are some really wonderful shop-bought gluten-free toppings, there are also some simple ones you can easily together at home, and which can look good enough to serve to guests. Avocado and salmon with pink onion topping is one of these.
The ingredients are:
A ripe avocado, mashed
Mild smoked salmon (we particularly like Foreman’s, which unlike others we haven’t reacted to)
I small red onion finely sliced and then finely chopped
Freshly squeezed lemon juice
Freshly milled pepper to season
Italian parsley (optional)
Rice thins, oat cakes or toasted gluten-free bread
This is where a good rice thin – which we normally overlook – is just the right size and blandness not to interfere with the other flavours. The mixture could also be piled onto lightly toasted gluten-free bread (as long as it isn’t one of the really crumbly varieties) or onto oatcakes as an open sandwich.
First, place the sliced red onion in the lemon juice and, if you have time, leave it for half an hour, at which point it will have turned pink. Spread the mashed avocado on the rice cake, bread or oat cakes, layer this with salmon and a little lemon juice before seasoning with pepper. Then pile a teaspoonful of the onion mixture on top and, if you feel like it, decorate each one with an Italian parsley leaf or two.