Smoked Salmon Tower with Avocado and Gazpacho Salsa

Smoked Salmon Tower with Avocado and Gazpacho Salsa... Ok, so this is a copycat version of the crab tower found in Cook's Illustrated: Restaurant Favorites book. But It did give me the idea to try to do my own tower with ingredients I had around the house.

I had seen many versions of the crab tower online .... quite a few of them were different in style ...some included a mango salsa, shrimp and crab combo with tangerines, and even some sashimi grade ahi tuna. So, since I LOVE smoked salmon, why not do a smoked salmon tower?!...So, I made this tower today for lunch and it was delicious!

I didn't have any frisee lettuce around , so I thinly sliced some romaine lettuce leaves. Also, I didn't have any oranges around the house , so I used some mandarin wedges as a garnish. I made my own simple vinaigrette...but, you can make your own. I find that it is best served with some crostini on the side. It does make for a nice presentation. So here is my version. Hope you enjoy...

Note:You will need some molds(2-3 1/2 inch). This makes about 4 smaller(2 inch molds) towers or about 2 bigger towers (3 1/2 inch molds).

Gazpacho Salsa Layer(approx amounts):

4 TBS plum tomatoes, diced 1/8 inch

3 TBS cucumber,diced 1/8 inch

2 TBS yellow bell pepper, diced 1/8 inch

1 TBS shallot (or red onion), diced 1/8 inch

1 TBS olive oil

2 tsp lemon juice(or lime)

grated lemon/lime peel (optional)

cilantro (optional...I didn't use any)

salt and pepper to taste

Directions:
1. Get all ingredients together, mix, and set aside.

Avocado Layer:

1/2 of avocado, diced

2 tsp lemon/lime juice

cilantro(optional)

salt and pepper to taste

1. Mix all ingredients being careful not to mash the avocado too much. You still want to be able to see some diced pieces. Set aside.

Smoked Salmon Layer:

4 slices smoked salmon, diced

1-2 tsp mayonnaise

1 pinch of dill

1 tsp capers

1. Mix salmon with mayo and and then add dill and capers. Set aside.

Garnish:

Mandarin segments or orange segments

frisee salad or (...in my case thinly sliced romaine lettuce leaves)

Simple Vinaigrette: adjust seasoning to your preference

1 TBS olive oil

1 tsp Dijon mustard

1 tsp mayonnaise

2 tsp lemon/orange juice

salt and pepper to taste

1. Mix thoroughly to make a nice emulsion.

LAYERING:

1. Place ring mold on a plate.

2. Place some smoked salmon on the bottom and pat the mixture in.

3. Add some of the avocado for the second layer.

4. Add some of the gazpacho layer.

5. Remove the ring mold slowly.

6. Garnish with mandarin wedges and frisee/romaine lettuce.
7. Drizzle with vinaigrette. Serve immediately.