Smoked salmon with orange dressing and avocado pâté
SERVES
6
PEOPLE
PREP TIME
70
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Starter
Method
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.
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.
Spoon into a small bowl and cover with cling film. Chill for an hour.
Meanwhile make the dressing. Put the spring onions into a bowl with the orange juice, olive oil and plenty of seasoning and whisk well.
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
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.
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.
Spoon into a small bowl and cover with cling film. Chill for an hour.
Meanwhile make the dressing. Put the spring onions into a bowl with the orange juice, olive oil and plenty of seasoning and whisk well.
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.
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