Salmon and Avocado Verrines with Zesty Dill Dressing - New Zealand Avocado

Ingredients

• 1 fillet Aoraki Pohutukawa hot smoked salmon (allow 40–50g per portion)
• 1 pot Aoraki Malossol Caviar (optional)
• ½ cucumber, peeled and cubed
• sea salt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp dried chilli flakes
• 1 NZ Avocado, quartered, skinned and cubed
• 1 tbsp Superb Herb Italian parsley, coarsely chopped
• Zesty Dill Dressing:
• ¾ cup Tatua sour cream
• 2 tsp Dijon mustard
• 1 small garlic clove, minced
• 2 ½ tbsp Superb Herb fresh dill, finely chopped
• 1 tsp lemon zest
• 1–2 tbsp lemon juice
• 2 tbsp olive oil
• Pinch of salt
• ½ tsp white sugar
• 4 small handfuls Superb Herb crazy peas
• 2–3 baby cos lettuce leaves, shredded
• extra parsley