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Smoked salmon and avocado with mayonnaise
- Prep time:
- 10 mins
- Cook time:
- Serves:
- 6 as a starter
A lovely light dish from Rachel Allen - perfect for ladies who lunch or as a simple but sophisticated starter
Ingredients
For the French dressing
- 6 tbsp Extra virgin Olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon Mustard
- 1 small clove Garlic, crushed
- sprig Parsley, finely chopped
- few chives or 1/4 Spring onions, finely chopped
- salt and freshly ground black pepper
For the mayonnaise (makes 300ml)
- 2 egg yolks
- generous pinch Salt
- 1 tsp Dijon Mustard
- 2 tsp white wine vinegar
- 5 tsp extra virgin Olive oil
- 175ml sunflower oil
For the smoked salmon and avocado
- 2 fillets Smoked salmon, (about 170g)
- 1 smoked mackerel fillet, skin removed
- 1 ripe avocado, skin removed
- 2 tbsp finely chopped Spring onions
- squeeze of lemon juice, to taste
- 2 tbsp mayonnaise, (taken from above recipe)
- 1 tbsp French dressing, (taken from the above recipe)
- few Parsley, leaves, to garnish
Method
1. For the French Dressing: combine all the ingredients together and season, to taste, with salt and freshly ground black pepper. Set aside.2. For the mayonnaise: put the egg yolks into a glass bowl, add the salt, mustard and vinegar and whisk together.
3. Gradually add the oil, drop by drop, whisking all the time. Don’t add the oil to quickly or the mixture will split. Continue adding the oil in a steady stream, whisking continuously, until the mixture is thick and smooth and you have incorporated all the oil. Season, to taste, with salt and freshly ground black pepper. Set aside.
4. For the smoked salmon and avocado: flake the smoked fish into a bowl and gently mix in the diced avocado, chopped spring onions and squeeze of lemon juice.
5. In a small bowl, mix 2 tablespoons of the mayonnaise with 1 tablespoon of the French dressing (reserve the rest for other recipes). Stir the mixture very gently into the fish until lightly coated, taking care not to break the pieces of fish up too much, then season with salt and freshly ground black pepper.
6. Garnish with parsley leaves and serve.
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