Salmon, cucumber and avocado timbales
- Total Time
This easy starter is perfect for a smart early summer buffet or evening meal. The salmon is ‘cured’ with the lime juice – which has the same effect as cooking it.
Salmon, grilled300 g, fillet, skinned and finely chopped
Lime(s)2 medium, juice from both
Avocado pear1 medium, pitted, peeled and finely chopped
Cucumber¼ portion(s), medium, deseeded and finely chopped
Spring Onions2 medium, finely chopped
Parsley, fresh1 tablespoons, flat leaf, chopped
Salt1 pinch, and black pepper, freshly ground To garnish:
Cucumber2 slice(s), per timbale
Parsley, fresh1 teaspoons, flat leaf
Salad (zero SmartPoints values)1 portion(s)
- Put the chopped salmon into a bowl (not a metal one) and add the lime juice. Stir well and leave to marinate for 10 minutes. Add the avocado, cucumber, spring onions and chopped parsley. Season and mix well. Drain off any excess liquid.
- To serve, place a 6 or 7cm chef’s cooking ring on a serving plate and pack in one quarter of the mixture. (You could use a 6cm plain biscuit cutter as an alternative, or simply serve the mixture in small ramekin dishes). Carefully lift away the ring. Repeat with the other servings.
- Garnish the tops with cucumber and parsley, and scatter a few salad leaves on the plates.