*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
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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.
Nutritional Information
- Kcals 179
- Fat 14g
- Saturates 2.6g
- Carbs 2.3g
- Sugars 1.9g
- Fibre 2.3g
- Protein 9.9g
- Salt 0.9g
