Avocado Smoked Salmon Stack Topped with Grapefruit Dressing


Serves 2 – 4



  • Juice of half ruby grapefruit
  • 20 ml extra-virgin olive oil
  • Pinch of smoked paprika
  • Salt and freshly ground black pepper to taste

Avocado stack

  • 100 g smoked salmon
  • 1 avocado, thinly sliced
  • Juice of 1 small lemon
  • 1 ruby grapefruit, peeled and thinly sliced
  • 10 ml sesame seeds, lightly toasted
  • 20 g alfalfa sprouts


  • Mix all the dressing ingredients and set aside.
  • Place salmon into a shallow dish and pour over half the dressing.
  • Refrigerate for 30 minutes.
  • Place the avocado slices onto a tray and drizzle with lemon juice.
  • Take a slice of avocado and place in the middle of a serving dish.
  • Top with a slice of salmon, a slice of grapefruit ending with a slice of avocado.
  • Drizzle with the remaining grapefruit dressing and serve sprinkled with sesame seeds and alfalfa sprouts.

Recipe by Anna Montali, food- and deputy food editor of Food and Home Entertaining magazine

DOWNLOAD ATTACHMENT: Starters Smoked Salmon Stack
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