Tuesday, 11 August 2015

Hot-smoked salmon fillets with herby avocado

Hot-smoked salmon fillets with herby avocado


  • 2 ripe avocados
  • 2 tbsp natural yoghurt 
  • 1 small bunch of coriander
  • 1 handful mint leaves
  • Juice of 1 lime
  • 4-6 radishes
  • 2 little gem lettuces
  • 4 x 130g hot-smoked salmon fillets
  • Extra virgin olive oil for drizzling

Method :-
Peel and stone the avocados and put the flesh in a food processor.  Add the yoghurt, herbs, lime juice and some salt and pepper, then whizz until smooth.  Thinly slice the radishes and quarter the lettuces lengthways.  Divide the avocado purée among 4 dishes, add 2 lettuce quarters to each then top with a flaked salmon fillet.  Scatter with the radish slices and freshly ground black pepper and drizzle with the extra virgin olive oil.

This is a very light dish, ideal for dining Al fresco whilst enjoying the sunshine.