Smoked Salmon and Avocado Salad with Dill Crème Fraîche

Ingredients

• 300 g smoked salmon
• 2 ripe avocados
• 150 ml crème fraîche
• 20 g fresh dill
• 1 cucumber
• 2 little gem lettuces
• 2 tbsp lemon juice
• 2 tbsp capers

Method

1. 1

   Stir most of the chopped dill into the crème fraîche with a squeeze of lemon juice and a pinch of salt.

2. 2

   Thinly slice cucumber and halve, stone and slice avocado. Toss avocado with the remaining lemon juice to prevent browning.

3. 3

   Separate little gem leaves and arrange as a base on four plates.

4. 4

   Layer cucumber and avocado over the leaves.

5. 5

   Arrange folds of smoked salmon on top. Scatter capers over.

6. 6

   Spoon dill crème fraîche over each plate and garnish with remaining dill fronds.