I absolutely love the dish! The freshness of the cucumber with the saltiness of the salmon is the perfect combination. It will impress and delight all at the same time 😉
Celebrating with this beautiful nutritious salmon and avocado heart-shaped cake. Packed with beneficial omega-3 fish oils, phytonutrients and plenty of love! This recipe is not nearly as complicated as it might look and is so worth it because not only is it all bells and whistles showy-looking, but it also tastes great.
Why not pair it up, by afterwards serving with my Fudgy Chocolate Truffles. Or some fresh figs as dessert. To go with the figs simply fold rose water and honey through some fresh mascarpone to dollop on top, and scatter over some pistachios and fresh mint – oh my heaven!
You will need a large, deep, heart-shaped cookie cutter for moulding with, about 8cm/3.5inches at its widest point Alternatively use a round deep cookie cutter about 8cm/3.5inches in diameter. Roughly 2.5-3cm/1 inch deep.
What’s in it:
- 2 small portions of raw Atlantic salmon or trout fillets (about 250g in total)
- 1 Lebanese cucumber, washed
- 1 smallish ripe avocado
- 2 tablespoons fresh dill, leaves washed, dried and chopped
- 2 tablespoons baby capers (or regular-sized roughly chopped)
- ½ organic lemon
- 2 tablespoons greek-style natural yoghurt or fresh whole egg mayonnaise
- Ground white pepper and sea salt
Roast the salmon filets, skin side down, for 10-15 minutes in an oven set at 180ºC/350ºF, until just cooked through. Pull out of the oven and allow to cool.
Thinly slice the cucumber using a mandolin or potato peeler or sharp knife.
Take the avocado, cut open lengthways, de-stone, peel and slice the avocado flesh.
In a bowl mix the yoghurt or mayo with the dill, capers, zest and juice of the ½ lemon. Add a pinch white pepper and sea salt, just enough to season it, go easy on the white pepper as it can have a kick to it.
Flake the cooled salmon into the mixture, then very gently combine, taking care not to break up the salmon flakes.
Using the large heart mould, place it on your serving plate and squash down half the cucumber into the base, season this layer with a pinch salt and pepper, then gently squash in half the avocado, moulding it to the edges of the cutter.
Pile on top half the salmon mixture, aiming to keep the heart shape by gently pressing down.
Now slowly draw the mould up and away from the mixture.
Repeat with your other plate, and serve it straight away, with a bowl of lightly dressed fresh green leaves, and some crunchy grainy sourdough bread or freshly cooked baby new potatoes with skins on.