For the salmon:
200g Fresh salmon, skinless & boned, diced
1 tbsp Superb Herb Dill, finely chopped
1 tsp Olivado Extra Virgin Avocado oil
1 Lime, juiced
1 tsp Dijon mustard
1 tsp Capers, diced (optional)
1 small Shallot, finely diced
Salt & pepper
For the avocado:
- 2 NZ Avocados, diced
- 1 tsp Olivado Extra virgin avocado oil
- 1 small Shallot, finely diced
- 1 Lime, juiced
- Salt & pepper
- Dill fronds
- Edible flowers
Method:
- Add salmon ingredients to a bowl and gently toss to combine. Chill in the fridge for 1 hour to infuse the flavours.
- Toss avocado ingredients together in another bowl. Season to taste.
- Gentle press salmon ingredients into ramekins/moulds, then top with avocado mix. Flip onto serving plates, then garnish with dil and edible flowers (optional).
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