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Smoked Salmon, Avocado & Cucumber Verrines

Smoked Salmon, Avocado & Cucumber Verrines

serves 4

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Want to impress your guests with beautiful verrines? Try this easy recipe for a sophisticated aperitif featuring smoked salmon and creamy avocado.

Tags:

Calorie Smart

•Super Quick

•Blender Needed

Allergens:

Fish

•Milk

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

5 grams

Chives

1 unit(s)

Cucumber

100 grams

Smoked Salmon

(Contains: Fish)

1 unit(s)

Lemon

1 unit(s)

Avocado

110 grams

Yoghurt

(Contains: Milk)

50 grams

Cream Cheese

(Contains: Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)1657 kJ

Energy (kcal)396 kcal

Fat29.3 g

of which saturates7.3 g

Carbohydrate21.6 g

of which sugars8.1 g

Dietary Fiber4.2 g

Protein19.1 g

Salt2.9 g

Trans Fat3.1 g

Potassium613.4 mg

Calcium129.4 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Immersion blender

Cooking steps

Get Prepped

1

Roughly chop the chives (use scissors if you prefer).
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Quarter the lemon.
Place the cucumber pieces in a small bowl along with the chives (keep a pinch or two for garnish).
Add a drizzle of oil and season to taste with salt and pepper.

Blend the Avo

2

Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh.
Blend into a smooth paste with the yoghurt and cream cheese. Season to taste with salt, pepper and lemon juice.
Cut or tear the salmon into small pieces.

Assemble & Serve

3

Divide the cucumber chive mix between the bottom of 4 serving glasses.
Add a layer of cream cheese, avo and yoghurt mix on top (use the back of a spoon to evenly spread).
Layer the salmon slices on top.
Finish with a pinch of chives and a few drops of lemon juice.
Keep refrigerated until ready to serve.

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