SALMON & AVOCADO VERRINES

This entrée is a very refreshing and delicious way to start a big celebration meal. It is super simple to do and can be made earlier and kept in the fridge. Just make sure that you bring it back to room temperature about 15 minutes before serving it. I couldn't find sashimi salmon where we live, so I bought some fresh salmon and fried it with a bit of oil. I cooked it the previous day and kept it in the fridge to use it the following day. It turned out very nice and I used caviar eggs instead of salmon roe for the same reason, it wasn't available. Fantastic recipe!

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