Salmon & Avocado Verrines With Zesty Dill Dressing

Ingredients

1 fillet hot smoked salmon (allow 40–50g per portion)

1 pot caviar (optional)

1/2 cucumber, peeled and cubed

sea salt

1 Tbsp olive oil

1 Tbsp lemon juice

1/2 tsp dried chilli flakes

1 avocado quartered, skinned and cubed

1 Tbsp Italian parsley, coarsely chopped

Zesty Dill Dressing:

3/4 cup Tatua Sour Cream

2 tsp Dijon mustard

1 small garlic clove, minced

2 1/2 Tbsp 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 sweet pea tendrils

2–3 baby cos lettuce leaves, shredded

Extra parsley

Method

1. Place the cucumber in a bowl and add the olive oil, lemon juice, and chilli, and combine. Gently fold in the avocado and parsley.
2. Mix all Tatua Sour Cream and all dressing ingredients in a small bowl. Set aside.
3. 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 sweet pea tendrils.
4. Serves 4 or more