Salmon and Avocado Verrines with Zesty Dill Dressing - New Zealand Avocado
Elegant Salmon and Avocado Verrines with Zesty Dill Dressing | Perfect for festive tables. Fresh, colorful, and easy to make.
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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
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