A Trio of Starters Recipe

Three mini-portions of starters on each guests platter, combines textures and flavours beautifully. And, all done in advance except brief frying of the cheese wedges nearer meal time! *See instructions for Chilled Avocado Soup and Crumbed Camembert in the Hints & Tips section.



Prep Time

60 minutes

Cooking Time

25 minutes



Recipe Ingredients

Mount Fuji sushi

  • 1 pack frozen SPAR Norwegian Smoked Salmon slices, thawed
  • 50 ml SPAR White Rice, over- cooked until almost sticky
  • 10 ml rice or wine vinegar heated with 5 ml sugar
  • ½    SPAR Freshline Ripe&Ready Hass Avocado pear
  • 1/8  SPAR Freshline cucumber, cut into matchstick strips
  • Optional: cooked prawn or shrimp

Recipe Method

  1. Set up one egg-cup per portion and push in a piece of plastic cling-film to line the base and sides
  2. Line the inside of each one with overlapping trimmed salmon slices, allowing them to spill out over the edge.
  3. “Cut-in” the cooled sugar and vinegar to the cooked warm rice and firmly spoon half-full into the lined egg cups.
  4. Place fine avocado cubes, cucumber and if you like, a small cooked prawn or shrimp down the centre.
  5. Cover with more sushi rice to the brim and fold over the salmon slices to cover this into a compact moulded shape. Bring the cling film up and twist several times to help compress the shape firmly before chilling well.
  6. At serving time, un wrap the moulds directly onto each platter, with your choice of accompaniments such as SPAR Dipping Soy Sauce, pink pickled ginger, wasabi paste or SPAR wasabi Mayo.

Hints & Tips

Chilled Avocado Soup    

Prepare 1/4 quantity off Chilled Avocado Soup and chill until ready to pour into 6 SPAR Good Living Shooters glasses.

Crumbed Camembert

  1. Cut a SPAR Marksbury Select™ Traditional Camembert into 6 equal wedges. Toss into seasoned flour, then directly into beaten egg and roll in breadcrumbs to coat them well.  Chill for 30 minutes and repeat this coating process. Chill again until required.
  2. Fry briefly in heated shallow sunflower oil to crisp and brown the coating, turning once.
  3. Drain briefly on paper towel, and serve with SPAR Wholegrain Mustard dotted around them on the serving platter, or spoon a little bottled redcurrant jelly alongside.