100g gin & kaffir limed cured salmon or smoked salmon* (store bought)
½ continental cucumber, 6 thin ribbon slices
1 tablespoon baby capers
Dill and micro herbs for garnish
4 tablespoons horseradish cream
2 tablespoons crème fraiche
- For horseradish cream, mix ingredients together and place in a piping bag or squeeze bottle.
- Using a melon baller scoop 6 balls of avocado and set aside. Prepare the cucumber by using a vegetable peeler, peel 6 thin ribbon slices and set aside.
For each plate, place 3 slices (each slice folded up) of salmon in a semi-circle in the middle of the plate evenly spaced. Arrange the 3 cucumber slices in between salmon. Place 3 avocado balls on each end and in the middle of the semi-circle. Pipe 5 dots of horseradish cream alternatively on each side of the semi-circle. Scatter over divided capers and garnish with dill and micro herbs and serve.
*You can use any smoked salmon varieties in your local supermarket or gourmet food store for this recipe.