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Smoked Salmon, Avocado & Cucumber Verrines

serves 4
4.0(3)
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Calories
: 
396 kcal
Protein
: 
19.1g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
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

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.
•Immersion blender

Cooking steps

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. Add the chives (keep a few pinches for garnish).
Add a drizzle of oil and season to taste with salt and pepper.

Cut or tear the salmon into small pieces.

 

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 creme fraiche. Season to taste with salt, pepper and lemon juice. 

3

In 4 glasses, harmoniously arrange a little cucumber with chives in the bottom.
Add a layer of cream cheese and yoghurt mix on top (use a spoon to spread it), then the avocado cream and finally the salmon squares.
Finish with a pinch of chives and a few drops of lemon juice.
Keep refrigerated until ready to serve.

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