SALMON GRAVADLAX VERRINES
INGREDIENTS (SERVES 4)
4 slices of Huon gravadlax salmon
Huon salmon caviar, to garnish
1 avocado, diced
1 long lebanese cucumber slice, finely diced
2 spring onions, finely diced
1/2 tsp wasabi
1 tbs creme fraiche
small bunch of dill, chopped finely
Place the avodaco in a bowl and mash with a fork, squeeze a cheek cut from one lemon, keeping mashing. Add your cucumber, spring onions and wasabi, mix through and set aside.
Start making your dressing. Add the creme fraiche, other lemon cheek, dill and stir through.
Begin plating up your verrines by adding layers of the avocado mix, a piece of your salmon, spoonful of dressing and a teaspoon of caviar on top.