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Smoked salmon with fennel and avocado cream


Serves: 4 as a starter
timePrep time: 15 mins
timeTotal time:
Smoked salmon with fennel and avocado cream
Recipe photograph © Lara Holmes

Smoked salmon with fennel and avocado cream


Serves: 4 as a starter
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
370Kcal
Fat
29gr
Saturates
5gr
Carbs
2gr
Sugars
1gr
Fibre
3gr
Protein
24gr
Salt
3.5gr

Chris Galvin

Chris Galvin

Chef-patron of five family-run, fine-dining restaurants in the capital and with a multitude of awards to his name, Chris Galvin's food reflects his classical French training.
See more of Chris Galvin’s recipes
Chris Galvin

Chris Galvin

Chef-patron of five family-run, fine-dining restaurants in the capital and with a multitude of awards to his name, Chris Galvin's food reflects his classical French training.
See more of Chris Galvin’s recipes

Ingredients

For the dill dressing:
  • 1 tbsp olive oil
  • 1 shallot, finely diced
  • zest and juice of 1 lemon
  • 25ml white wine vinegar
  • 50ml olive oil
  • a small handful of dill, finely chopped
For the avocado cream:
  • 1 very ripe avocado
  • ¼ tsp lemon juice
To serve:
  • 1 head of fennel, trimmed
  • 400g smoked salmon
  • a sprinkle of coriander leaves
  • a handful of pea shoots

Step by step

  1. To make the dill dressing, heat 1 tbsp olive oil in a small pan, add the shallot and sweat until softened but not coloured. Add the lemon zest and juice; simmer until the liquid has reduced by half. Add the vinegar and simmer until reduced by a third. Remove from the heat and whisk in the olive oil and dill. Adjust seasoning and then chill.
  2. For the avocado cream, halve, stone, peel and chop the avocado. Toss with the lemon juice, then place in a food processor or blender and blend to a smooth purée; if it's too thick to blend, you can add a few drops of water to help keep it moving. Season with sea salt and place in a piping bag. Place in the fridge.
  3. Cut the fennel in half lengthways and shred it very finely, preferably with a mandolin. Toss the fennel with a teaspoon of the dill dressing, season with sea salt and set aside.
  4. To serve, arrange the smoked salmon in an overlapping circle around a plate. Place a small cookie cutter in the centre of the salmon and using it as a guide, pile in the fennel salad. Pipe five dots of avocado cream around the fennel salad. Spoon a teaspoon of the dill dressing around each portion of salmon. Garnish with the coriander cress and fresh pea shoots.
Chef quote
Full of light, fresh flavours, this is ideal for a dinner party as you can plate the salmon in advance and just add the rest before serving

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