Avo, lime and dill crème with smoked salmon
|2||lime — or lemon|
|45 ml||fresh dill — chopped|
|125 ml||sour cream|
|salt and freshly ground black pepper — to taste|
|180 g||smoked salmon — sliced|
|fresh dill sprigs|
|lime — cut into 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.
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.