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With punchy herbs, fresh cream, and salmon flakes, these cups are first-class canapes. Healthy and quick to prepare
INGREDIENTS
1 tablespoon drained baby capers
12 small baby cos lettuce leaves, washed, dried
Olive oil, to shallow-fry
150g portion hot-smoked salmon, skin removed, flaked
1/2 avocado, cut into 1cm pieces
2 tablespoons creme fraiche
1 spring onion (shallot), thinly sliced
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
Lemon zest, to serve
METHOD
Step 1
Spread capers over a plate lined with paper towels. Arrange lettuce leaves on a large serving platter. Heat the oil in a small frying pan over medium-high heat. Stir the capers for 1minute or until golden and crisp. Transfer to a plate lined with a paper towel.
Step 2
Combine the salmon, avocado, creme fraiche, spring onion, dill, and lemon juice in a bowl. Season.
Step 3
Divide the salmon mixture among the lettuce leaves. Sprinkle with the capers and lemon zest. Season with pepper.
INGREDIENTS
1 tablespoon drained baby capers
12 small baby cos lettuce leaves, washed, dried
Olive oil, to shallow-fry
150g portion hot-smoked salmon, skin removed, flaked
1/2 avocado, cut into 1cm pieces
2 tablespoons creme fraiche
1 spring onion (shallot), thinly sliced
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
Lemon zest, to serve
METHOD
Step 1
Spread capers over a plate lined with paper towels. Arrange lettuce leaves on a large serving platter. Heat the oil in a small frying pan over medium-high heat. Stir the capers for 1minute or until golden and crisp. Transfer to a plate lined with a paper towel.
Step 2
Combine the salmon, avocado, creme fraiche, spring onion, dill, and lemon juice in a bowl. Season.
Step 3
Divide the salmon mixture among the lettuce leaves. Sprinkle with the capers and lemon zest. Season with pepper.
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