Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cucumber, smoked salmon and avo stacks
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a starter
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.
