Smoked salmon with fennel and avocado cream
Serves: 4 as a starter
Prep time: 15 minsTotal time: 
Recipe photograph © Lara Holmes
Smoked salmon with fennel and avocado cream
Serves: 4 as a starter
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
370Kcal
Fat
29gr
Saturates
5gr
Carbs
2gr
Sugars
1gr
Fibre
3gr
Protein
24gr
Salt
3.5gr
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
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
- 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.
- 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.
- 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.
- 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
