Salmon, cucumber and avocado timbales
300 g, fillet, skinned and finely chopped
2 medium, juice from both
1 medium, pitted, peeled and finely chopped
¼ portion(s), medium, deseeded and finely chopped
2 medium, finely chopped
1 tablespoons, flat leaf, chopped
1 pinch, and black pepper, freshly ground To garnish:
2 slice(s), per timbale
1 teaspoons, flat leaf
Salad (zero SmartPoints values)
- 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.