This is one of my standbys, so easy to make. Came from one of Donna Hay’s books.

Make very thin omelettes. I’m lucky to have a small rectangular frying pan that is the perfect size for these.

Stuff the egg “pastry” with smoked salmon and salad greens. Rocket is the best, but any crunchy salad greens will do.

4 large carrots
3 tomatoes
3 cloves garlic
3 finely chopped shallots
Italian seasoning

Brown all ingredients with a little olive oil in a medium oven for 45 minutes. Then transfer the whole lot into a pan, deglaze the roasting tin with water, add stock from and simmer for an hour. Let the soup stand overnight. Blitz, add milk, season and keep warm.

I made this after watching Charlie Trotter’s Kitchen Sessions.

mango & avocado salsa Finely dice a small mango, mix with half an avocado, half a red pepper, 1 tomato and a small chunk of cucumber. Squeeze the juice of a lime, season and add a splash of EVOO.

potato tuiles Mash 1 potato, then add 1 egg white whisked to soft peaks, about 40g plain flour and a large knob of melted butter. Spoon half a spoonful of the dough thinly over a baking tray, spread using a knife and bake at 200°C for about 15 minutes.These tuiles taste fantastic out of the oven, I couldn’t stop eating them. Once cooled they start getting soft though.

assembly Bottom layer is the salsa, then some smoked salmon that had been marinading in lime juice for about 5 minutes. One tuile, then more salsa, another layer of salmon and topped with a couple of tuiles. Spoon more of the salsa around the plate for decoration.