Ingredients
2 avocadoes, roughly mashed
2 Tbsp lemon juice
3 spring onions, finely chopped
1 1/2 Lebanese cucumbers, peeled, seeded, finely chopped
2 tsp wasabi paste
500g sashimi-grade salmon, finely chopped OR 500g cooked salmon, cold
2 tsp chopped dill, plus extra sprigs to serve
150g creme fraiche or sour cream
Salmon roe, to serve
Preparation
Place avocado, lemon juice, spring onion, cucumber and 1 tsp wasabi paste in a bowl and stir gently to combine. Season with sea salt and freshly ground black pepper.
Combine the creme fraiche with the rest of the wasabi paste.
In a separate bowl, combine the salmon and dill, then season.
Divide the avocado mixture among 6 x 200ml glasses.
Top with salmon mixture.
To serve, add a spoonful of creme fraiche mixture, a little salmon roe and extra dill sprigs.
Serves 6
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