Olive Magazine
Cucumber, smoked salmon and avocado stacks

Cucumber, smoked salmon and avo stacks

Published: December 27, 2016 at 12:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6 as a starter

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

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal179
fat14g
saturates2.6g
carbs2.3g
sugars1.9g
fibre2.3g
protein9.9g
salt0.9g
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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.

*This recipe is gluten free according to industry standards

Watch our 20-second video for the easiest way to stone an avocado...

Ingredients

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

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