SMOKED SALMON AVOCADO RECIPE RECIPES

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SMOKED SALMON & AVOCADO RECIPE | BBC GOOD FOOD



Smoked salmon & avocado recipe | BBC Good Food image

Rustle up this smart, yet simple, starter in just 5 minutes

Provided by Jane Hornby

Categories     Dinner, Lunch, Starter, Supper

Total Time 5 minutes

Yield 6

Number Of Ingredients 7

2 ripe avocados
1 lemon , juice only
250g pack smoked salmon
small handful tarragon , leaves only, chopped
4 tbsp crème fraîche
1 tbsp caper , drained
wholemeal or soda bread , to serve

Steps:

  • Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
  • Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.

Nutrition Facts : Calories 153 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 12 grams protein, SodiumContent 2.17 milligram of sodium

SMOKED SALMON & AVOCADO TERRINES RECIPE | BBC GOOD FOOD



Smoked salmon & avocado terrines recipe | BBC Good Food image

A light, elegant make-ahead starter to ease you into the Christmas Day blow-out, or to kick off a dinner party menu

Provided by Sara Buenfeld

Total Time 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 8

sunflower oil , for greasing
300g and 150g pack thinly sliced smoked salmon
100g pack Chevre or other mild goat's cheese , broken into small pieces
3 tbsp snipped chives
3 large ripe avocados , peeled, stoned and finely chopped
3 tbsp lemon juice
sweet chilli sauce , for drizzling
salad leaves and vinaigrette, to serve

Steps:

  • Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
  • Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
  • On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

Nutrition Facts : Calories 330 calories, FatContent 22 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 18 grams protein, SodiumContent 3.67 milligram of sodium

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