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
Nutrition (per serving)
- Calories
- 457 kcal
- Protein
- 23.2 g
- Carbohydrate
- 6.3 g
- of which sugars
- 3.8 g
- Fat
- 37.7 g
- of which saturates
- 13 g
- Fibre
- 5.1 g
- Salt
- 3.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Stir most of the chopped dill into the crème fraîche with a squeeze of lemon juice and a pinch of salt.
- 2
Thinly slice cucumber and halve, stone and slice avocado. Toss avocado with the remaining lemon juice to prevent browning.
- 3
Separate little gem leaves and arrange as a base on four plates.
- 4
Layer cucumber and avocado over the leaves.
- 5
Arrange folds of smoked salmon on top. Scatter capers over.
- 6
Spoon dill crème fraîche over each plate and garnish with remaining dill fronds.
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