Dill, avocado and smoked salmon verrines

Serves: 4

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Total Time: 25

Prep Time: 25

• 1 small cucumber
• 1 tablespoon(s) lemon juice
• 1  sheet leaf gelatine
• 150 ml (¼pt) vegetable stock
• Flesh from ½ avocado, finely diced
• 100 gram(s) (3½oz) half-fat crème fraîche
• 200 gram(s) smoked salmon, cut into thin strips
• 4 tablespoon(s) finely chopped fresh dill
• Melba toasts, to serve (optional)

Method

1. Cut the cucumber in half lengthways and, using a small teaspoon, scoop out and discard the seeds. Coarsely grate the cucumber and place in a sieve; sprinkle with salt and leave for 8-10 minutes. Rinse with cold water, drain and pat dry with kitchen paper. Place in a bowl with the lemon juice and set aside. Meanwhile, place the gelatine in a bowl and cover with cold water. Set aside for 10 minutes to soften.
2. Place the stock in a small saucepan and bring to the boil. Remove from the heat. Remove the gelatine from the water and squeeze out any excess liquid. Add the gelatine to the hot stock and stir to dissolve. Leave to cool.
3. Add the avocado to the grated cucumber mixture, season well and stir to mix evenly.
4. Half-fill 4 'verrines' or small glass tumblers with the avocado mixture and pour over the stock mixture to just cover. Chill in the fridge for 2-3 hours to just set.
5. When you are ready to serve the verrines, place the crème fraîche and 150g (5oz) of the salmon in a small food processor with the chopped dill and process until fairly smooth. Spoon this over the avocado mixture and top each verrine with a couple of strips of the remaining smoked salmon. Garnish with sprigs of dill and serve with melba toasts, if desired.
6. Wine suggestion
7. Save: First Cape Sparkling Brut, South Africa, £5.99
8. Splurge: Champagne Louis Dubrince NV, France, £24.99
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