Smoked salmon pappadum stack

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Smoked salmon pappadum stack

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Photography by Amanda McLauchlan

This smoked salmon pappadum stack combines crisp and silky textures.

Ingredients (serves 4)
 Vegetable oil, to shallow-fry
 12 small pappadums
 1/2 cup (125g) Greek-style yoghurt
 1 tbs lemon juice
 2 tbs finely chopped garlic chives
 1/4 cup finely chopped round mint
 12 slices smoked salmon
 2 Lebanese cucumbers, ends trimmed, sliced into ribbons
 1 ripe avocado, halved, stoned, peeled, thinly sliced lengthways
 1 cup mixed snow pea sprouts
 1/2 cup round mint leaves
Method
1. Heat enough oil in a small frying pan over high heat to reach 1cm. Add pappadums,
one at a time, and cook, turning, for 1-2 minutes or until puffed and golden. Transfer
to a plate lined with paper towel.
2. Place the yoghurt, lemon juice, chives and chopped mint in a small bowl. Taste and
season with salt and pepper.
3. Place a pappadum on each serving plate. Top with a slice of smoked salmon. Arrange
cucumber, avocado, snow pea sprouts and mint on the salmon and drizzle with
dressing. Continue layering with remaining pappadums, salmon, cucumber, avocado,
snow pea sprouts, mint and dressing. Serve immediately.