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Smoked salmon with avocado salad and beetroot cream

Recipe from: 12/1/2005 12:00:00 AM
smoked salmon salad

Ingredients 10
Servings 8
Time 30


  • 8
    smoked salmon or salmon trout
  • 2
    ripe avocados, peeled and stoned
  • 1
    green apple, cored
  • 3
    tomatoes, halved and seeded
  • 5
    lemon juice
  • 2
    spring onions, sliced into 5cm strips
  • 1
    green pepper, seeded and sliced into 5cm strips
  • 250
    good-quality mayonnaise
  • 25
    pickled beetroot
  • 5
    chopped fresh dill


1. Cut the avocados, apple and tomatoes into small cubes and place in a glass bowl. Drizzle with the lemon juice. Carefully mix in the spring onions and the green pepper.

2. Blend the mayonnaise and the beetroot in a food processor until smooth.

3. Just before serving, lay a slice of salmon in the middle of each plate. Spoon a small portion of salad into the centre of each slice of salmon. Drizzle with the beetroot dressing. Season with salt and freshly ground black pepper and top with dill. Serve immediately.

Wine suggestion
Serve this starter with a well-chilled Villiera Tradition Rosé Brut. It's crisp, slightly softer and more fruity than the white, more classical Tradition Brut and a pleasing colour match, although its white counterpart would also be suitable. A sophisticated rosé, such as Sumaridge Dry, is another option.



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