Smoked salmon with orange dressing and avocado pâté

Ingredients

3 medium-size ripe avocados
Juice of 1 lime
2 spring onions, very finely chopped
50g cream cheese
Pinch of cayenne pepper
400g good-quality smoked salmon
Watercress and fresh chives, to garnish

For the dressing

2 spring onions, very finely chopped
2 tbsp freshly squeezed orange juice (about 1/2 orange)
6 tbsp good extra-virgin olive oil

Ingredients

3 medium-size ripe avocados
Juice of 1 lime
2 spring onions, very finely chopped
50g cream cheese
Pinch of cayenne pepper
400g good-quality smoked salmon
Watercress and fresh chives, to garnish

For the dressing

2 spring onions, very finely chopped
2 tbsp freshly squeezed orange juice (about 1/2 orange)
6 tbsp good extra-virgin olive oil

Method

Cut each avocado in half and remove the stone. Cut again into quarters, then peel the skin from each quarter. Put the avocado into a food processor with the lime juice, spring onions, cream cheese and cayenne pepper. Season to taste, then whizz until smooth. Spoon into a small bowl and cover the surface of the pâté with cling film. Chill for 1 hour.
Meanwhile, make the dressing. Put the spring onions into a bowl with the orange juice, olive oil and plenty of seasoning, and whisk well.
When you are ready to serve, divide the smoked salmon between the plates, then add a spoonful of the avocado pâté. Spoon the orange dressing around the edge of each plate and garnish with the watercress and chives. Serve with hot slices of toasted white or brown bread.

Method

Cut each avocado in half and remove the stone. Cut again into quarters, then peel the skin from each quarter. Put the avocado into a food processor with the lime juice, spring onions, cream cheese and cayenne pepper. Season to taste, then whizz until smooth. Spoon into a small bowl and cover the surface of the pâté with cling film. Chill for 1 hour.
Meanwhile, make the dressing. Put the spring onions into a bowl with the orange juice, olive oil and plenty of seasoning, and whisk well.
When you are ready to serve, divide the smoked salmon between the plates, then add a spoonful of the avocado pâté. Spoon the orange dressing around the edge of each plate and garnish with the watercress and chives. Serve with hot slices of toasted white or brown bread.

delicious. tips

A bottle of chilled Chablis from the northern part of Burgundy is a classic, classy match.

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