Salmon Avocado Verrines & Dill Dressing

Verrine is an elegant French-style appetiser served in a small glass. This beautiful salmon pink and avocado green combo is perfect for your festive table. A creamy lemon dill dressing enhances the taste and colour.

cook-time 20mins

cook-serves 4ppl

cook-difficulty Easy

Ingredients

1 fillet hot smoked salmon (allow 40–50g per portion)

1 pot Malossol Caviar (optional)

½ cucumber, peeled and cubed

sea salt

1 tbsp olive oil

1 tbsp lemon juice

½ tsp dried chilli flakes

1 NZ Avocado, quartered, skinned and cubed

1 tbsp Italian parsley, coarsely chopped

Zesty Dill Dressing

¾ cup sour cream

2 tsp Dijon mustard

1 small garlic clove, minced

2 ½ tbsp fresh dill, finely chopped

1 tsp lemon zest

1–2 tbsp lemon juice

2 tbsp olive oil

Pinch of salt

½ tsp white sugar

4 small handfuls crazy peas

2–3 baby cos lettuce leaves, shredded

extra parsley

Method

Place the cucumber in a bowl and add the olive oil, lemon juice, and chilli, and combine. Gently fold in the avocado and parsley.
Mix all dressing ingredients in a small bowl. Set aside.
To serve: In small glasses, layer lettuce, avocado salad, and hot smoked salmon. Serve with a drizzle of zesty dill dressing and a spoonful of caviar on top. Decorate with crazy peas.

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