Photo of Salmon, cucumber and avocado timbales by WW

Salmon, cucumber and avocado timbales

7
3
3
SmartPoints value per serving
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
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.

Ingredients

Salmon, grilled

300 g, fillet, skinned and finely chopped

Lime(s)

2 medium, juice from both

Avocado pear

1 medium, pitted, peeled and finely chopped

Cucumber

¼ portion(s), medium, deseeded and finely chopped

Spring Onions

2 medium, finely chopped

Parsley, fresh

1 tablespoons, flat leaf, chopped

Salt

1 pinch, and black pepper, freshly ground To garnish:

Cucumber

2 slice(s), per timbale

Parsley, fresh

1 teaspoons, flat leaf

Salad (zero SmartPoints values)

1 portion(s)

Instructions

  1. 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.
  2. 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.
  3. Garnish the tops with cucumber and parsley, and scatter a few salad leaves on the plates.

Start eating better than ever!