Smoked salmon with orange dressing and avocado pâté

Recipe by:

This creamy smoked salmon with a hint of spice balances beautifully with a citrusy dressing is delicious light lunch

Smoked salmon with orange dressing and avocado pâté

SERVES

6

PEOPLE

PREP TIME

70

MINUTES

COOKING TIME

15

MINUTES

CUISINE

COURSE

Starter

Method

  1. To make the avocado pâté, cut each avocado in half and remove the stone, cut again into quarters, then peel the skin from each quarter.

  2. Put the avocado into a food processor with the lime juice, spring onions, cream cheese and cayenne pepper. Season to taste then whiz until smooth; this should only take a few seconds, don’t over-mix as its nice to have some texture in the pâté.

  3. Spoon into a small bowl and cover with cling film. Chill for an hour.

  4. Meanwhile make the dressing. Put the spring onions into a bowl with the orange juice, olive oil and plenty of seasoning and whisk well.

  5. When you are ready to serve, divide the smoked salmon between the plates, then add a spoonful of the avocado pâté. Spoon the orange dressing around the edge of each plate and serve immediately.
    This recipe is from The Butler's Pantry: Recipes for All Seasons by Eileen Bergin.

Ingredients

  • 3 medium, ripe avocados

  • juice of 1 lime

  • 2 spring onions, very finely chopped

  • 50g cream cheese

  • a pinch of cayenne pepper

  • a dash of Tabasco

  • 400g smoked salmon

  • watercress, to garnish

  • chives, to garnish

  • For the dressing:

  • 6 tbsp extra-virgin olive oil

  • 2 tbsp orange juice

  • 2 spring onions, very finely chopped

  • sea salt 

  • pepper

Method

  1. To make the avocado pâté, cut each avocado in half and remove the stone, cut again into quarters, then peel the skin from each quarter.

  2. Put the avocado into a food processor with the lime juice, spring onions, cream cheese and cayenne pepper. Season to taste then whiz until smooth; this should only take a few seconds, don’t over-mix as its nice to have some texture in the pâté.

  3. Spoon into a small bowl and cover with cling film. Chill for an hour.

  4. Meanwhile make the dressing. Put the spring onions into a bowl with the orange juice, olive oil and plenty of seasoning and whisk well.

  5. When you are ready to serve, divide the smoked salmon between the plates, then add a spoonful of the avocado pâté. Spoon the orange dressing around the edge of each plate and serve immediately.
    This recipe is from The Butler's Pantry: Recipes for All Seasons by Eileen Bergin.