Cucumber, smoked salmon and avo stacks
- Janine Ratcliffe
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Serves 6 as a starter
Easy
Total time: 30 mins
A star rating of 5 out of 5.2 ratingsRate
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These simple but impressive zesty avocado stacks are a quick and easy idea for a low-cal, gluten free dinner party starter
Gluten free
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Serve these cucumber, smoked salmon and avocado stacks for a stylish starter, then check out our hot-smoked salmon vol-au-vents and more smoked salmon starter recipes.
Watch our 20-second video for the easiest way to stone an avocado...
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Ingredients
Nutrition
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1 cucumber
halved, seeded and finely diced
-
extra virgin olive oil
-
chopped to make 1 tbsp dill
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2 ripe but firm avocado
peeled, stoned and finely chopped
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1 lemon
zested and juiced
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chopped to make 2 tbsp chives
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2 tomatoes
seeded and finely chopped
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2 tbsp capers
rinsed
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200g smoked salmon
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salad cress or micro coriander leaves
to serve
Nutrition: per serving
-
kcal179
low
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fat14g
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saturates2.6g
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carbs2.3g
-
sugars1.9g
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fibre2.3g
-
protein9.9g
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salt0.9g
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Method
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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.
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step 2
To make the dressing, whisk 2 tbsp oil, tomatoes, capers, the remaining lemon juice and all the zest with some seasoning.
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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.
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step 4
Add a layer of smoked salmon, covering all the avocado, then lift off the ring to leave a three tiered stack.
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step 5
Repeat with the remaining mix on 5 more plates. Spoon over the dressing and add the cress or coriander to serve.
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.2 ratings
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