Smoked Salmon Tians

• porsi: 6

Bahan-bahan

1 cucumber, halved, deseeded and finely chopped

Extra-virgin olive oil

2 tbsp fresh dill, chopped

Salt and black pepper

2 ripe but firm avocados, peeled, pitted

and finely chopped

Zest and juice of 1 lemon

3 tbsp chives, chopped

2 ripe but firm tomatoes, finely chopped

2 tbsp capers, rinsed and drained

200g smoked salmon

To serve:

Watercress or mixed leaves

Brown bread (optional)

Petunjuk

1 Line six ramekins with cling film, leaving some overhanging.

2 In a bowl, combine the cucumber with one teaspoon of oil, one tablespoon of fresh dill and some salt and black pepper.

3 In a separate bowl, gently combine the avocado with half of the lemon juice, one tablespoon of the chives and some salt and black pepper.

4 Add a layer of smoked salmon into the bottom of each prepared ramekin. To each one, add one-sixth of the avocado mixture, spreading it out in an even layer, followed by one-sixth of the cucumber mixture. Fold over the cling film to cover and chill in the fridge for three hours.

5 For the dressing, whisk together two tablespoons of olive oil with the tomatoes, capers, the remaining lemon juice and all of the lemon zest. Season to taste and set aside.

6 To serve, lift the cling film from the top of each ramekin and place a serving plate upside down on top. Holding the plate tightly against the ramekin, invert the dishes in one smooth movement. Carefully lift away the ramekin, leaving a neat tian on the plate. Gently peel away the cling film.

7 Spoon over the tomato dressing and add a handful of watercress on the side. Serve with brown bread, if desired.