Avo, lime and dill crème with smoked salmon

Recipe from: December 2011

Ingredients 9
Servings 1
Minutes 00:20


Serving Change
  • 2
    limes (or lemon)
  • 2
    large, ripe and bruise-free avocado pears
  • 45
    chopped fresh dill
  • 125
    sour crème fraîche or thick sour cream
  • Salt and milled black pepper to taste
  • Dash green Tabasco sauce (optional)
  • 180
    smoked salmon slices, sliced into strips
  • Whole dill sprigs
  • Lime wedges


Grate only the green zest off the limes and place in a bowl.

Halve the limes and squeeze out the juice and strain into the same bowl.

Remove the flesh from the avocado pears and place in the bowl then add the dill and crème fraîche or sour cream.

Mash until smooth then season to taste.

If you like some punch, add green Tabasco to taste.

Spoon the mixture into double shot glasses and top with fine strips of the smoked salmon.

Garnish with whole sprigs of dill and serve with wedges of lime.

Chef's hint
You can give this starter an almost-authentic Mexican feel. Throw out the dill and use coriander leaves instead. Add fresh green chillies to the avo créme and use fresh salmon that you’ve steeped in lime juice for a few hours to ‘cook’ it. In this case, serve with a shot of iced tequila, lime wedge and a little salt.

Reprinted with permission of I Love Cooking.
To visit I Love Cooking's blog, click here.

Read more on: festive 2014  |  recipes


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