Cucumber, smoked salmon and avocado stacks

Cucumber, smoked salmon and avo stacks

  • serves 6 as a starter
  • Easy

These simple but impressive zesty avocado stacks are a quick and easy idea for a low-cal, gluten free dinner party starter

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*This recipe is gluten free according to industry standards

Ingredients

  • cucumber 1, halved, seeded and finely diced
  • extra virgin olive oil
  • dill chopped to make 2 tbsp
  • avocado 2 ripe but firm, peeled, stoned and finely chopped
  • lemon 1, zested and juiced
  • chives chopped to make 2 tbsp
  • tomatoes 2, seeded and finely chopped
  • capers 2 tbsp, rinsed
  • smoked salmon 200g
  • salad cress or micro coriander leaves to serve

Method

  • Step 1

    Toss the cucumber with 1 tsp oil, some salt and pepper, and 1 tbsp dill. In a separate bowl, gently fold the avocado with ½ the lemon juice, 1 tbsp chives and season.

  • Step 2

    To make the dressing, whisk 2 tbsp oil, tomatoes, capers, the remaining lemon juice and all the zest with some seasoning.

  • Step 3

    Spoon 1/6 of the cucumber mix onto a plate in a chef’s ring approximately 8cm, and fill in the circle, making a layer of cucumber. Top with 1/6 of the avocado mix, and spread out to the sides of the ring.

  • Step 4

    Add a layer of smoked salmon, covering all the avocado, then lift off the ring to leave a three tiered stack.

  • Step 5

    Repeat with the remaining mix on 5 more plates. Spoon over the dressing and add the cress or coriander to serve.

Nutritional Information

  • Kcals 179
  • Fat 14g
  • Saturates 2.6g
  • Carbs 2.3g
  • Sugars 1.9g
  • Fibre 2.3g
  • Protein 9.9g
  • Salt 0.9g
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