Salmon and Avocado Verrines with Zesty Dill Dressing

A large fillet of salmon and a few glasses full of salmon and avocado cocktails

Verrine is an elegant French-style appetiser served in a small glass. This beautiful salmon pink and avocado green combo is perfect for your festive table. A creamy lemon dill dressing enhances the taste and colour.

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Prep Time 20

Total Time 20

Course Appetiser, Salad

Servings or more

Ingredients

1 fillet Aoraki Pohutukawa hot smoked salmon allow 40–50g per portion
1 pot Aoraki Malossol Caviar optional
½ cucumber peeled and cubed
sea salt
1 tbsp olive oil
1 tbsp lemon juice
½ tsp dried chilli flakes
1 NZ Avocado quartered, skinned and cubed
1 tbsp Superb Herb Italian parsley coarsely chopped

Zesty Dill Dressing

¾ cup Tatua sour cream
2 tsp Dijon mustard
1 small garlic clove minced
2 ½ tbsp Superb Herb fresh dill finely chopped
1 tsp lemon zest
1–2 tbsp lemon juice
2 tbsp olive oil
Pinch of salt
½ tsp white sugar

4 small handfuls Superb Herb crazy peas
2–3 baby cos lettuce leaves shredded
extra parsley

Instructions

Place the cucumber in a bowl and add the olive oil, lemon juice, and chilli, and combine. Gently fold in the avocado and parsley.
Mix all dressing ingredients in a small bowl. Set aside.
To serve: In small glasses, layer lettuce, avocado salad, and hot smoked salmon. Serve with a drizzle of zesty dill dressing and a spoonful of caviar on top. Decorate with crazy peas.