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

Salmon avocado canape


    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


  1. Place the cucumber in a bowl and add the olive oil, lemon juice, and chilli, and combine. Gently fold in the avocado and parsley.
  2. Mix all dressing ingredients in a small bowl. Set aside.
  3. 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.