serves 4
Want to impress your guests with beautiful verrines? Try this easy recipe for a sophisticated aperitif featuring smoked salmon and creamy avocado.
Allergens
Utensils
Tags
Chives
5 grams
Cucumber
1 unit(s)
Smoked Salmon
100 grams
Lemon
1 unit(s)
Avocado
1 unit(s)
Yoghurt
110 grams
Cream Cheese
50 grams
Oil
to taste
Salt
to taste
Pepper
to taste
- Roughly chop the chives (use scissors if you prefer).
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Quarter the lemon.
- Place the cucumber pieces in a small bowl along with the chives (keep a pinch or two for garnish).
- Add a drizzle of oil and season to taste with salt and pepper.
- Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh.
- Blend into a smooth paste with the yoghurt and cream cheese. Season to taste with salt, pepper and lemon juice.
- Cut or tear the salmon into small pieces.
- Divide the cucumber chive mix between the bottom of 4 serving glasses.
- Add a layer of cream cheese, avo and yoghurt mix on top (use the back of a spoon to evenly spread).
- Layer the salmon slices on top.
- Finish with a pinch of chives and a few drops of lemon juice.
- Keep refrigerated until ready to serve.
1657
kJ
Energy (kJ)
396
kcal
Energy (kcal)
29.3
g
Fat
7.3
g
of which saturates
21.6
g
Carbohydrate
8.1
g
of which sugars
4.2
g
Dietary Fiber
19.1
g
Protein
0
mg
Cholesterol
2.94
g
Salt
