Smoked Salmon & Avocado Salad with Horseradish Crème Fraiche
Crème Fraiche Dressing
- 100g crème fraiche
- zest and juice of 1 lime
- 2 teaspoons white wine vinegar
- 1 tablespoon Mustardmakers Horseradish Mustard
- ½ teaspoon salt
Simply stir the ingredients together.
- 1 spring onion
- 1 bunch Watercress
- 1 avocado
- Cracked pepper
- Aoraki Smoked Salmon
- Milled black pepper
Slice the spring onion on an angle very thinly and soak in water until the slices curl.
Pick the watercress and soak in cool water for a few minutes then drain well. Slice the avocado in half, deseed, skin and slice thinly.
Assemble the salad by placing the watercress on the plate and topping with salmon slices. Place on avocado slices then sprinkle with spring onion.
Drizzle salad with crème fraiche dressing.
Finish with a good grind of black pepper.
Serves 4 as a side dish