Avo, lime and dill crème with smoked salmon

8 servings Prep: 20 mins, Cooking: 0
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Rich, creamy and delectable, you can serve this little beaut on its own or with bread sticks to scoop the last of the avo from the small glass.

By Food24 December 22 2011
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Ingredients (9)

2 lime — or lemon
2 avocado
45 ml fresh dill — chopped
125 ml sour cream
salt and freshly ground black pepper — to taste
Tabasco sauce
180 g smoked salmon — sliced
fresh dill sprigs
lime — cut into wedges
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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.

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