- 2 x 200g packs smoked salmon
- 2 large just-ripe avocado, peeled, stoned and diced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- ½ cucumber, deseeded and diced
- handful coriander leaves
For the dressing
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Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.
To serve, arrange the salmon on plates – it works out at about 3 slices per person. Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.
'For many, smoked salmon is the starter to serve on Christmas Day. It's light and speedy, yet feels so celebratory. The dressing is a mix of hot, zesty and sweet flavours, just right for livening up the tastebuds.'