Smoked Salmon Easter Appetiser with Avocado Crema
with lemon and arugula | 2 servings
.
Tags:
Recipe
Allergens:
Vis
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
120 g
Smoked salmon
(Contains: Vis)
1 piece
Avocado
50 g
Crème fraîche
(Contains: Melk (inclusief lactose))
1 piece
Lemon
40 g
Arugula
8 milliliters
Lemon-flavoured olive oil
Not included in your delivery
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1384 kJ
Calories331 kcal
Fat27.1 g
Saturated Fat7.8 g
Carbohydrate4.6 g
Sugar2.9 g
Dietary Fiber2.8 g
Protein15.9 g
Salt0.8 g
Potassium285 mg
Calcium11.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Immersion blender
Cooking Steps
1
- Halve and pit the avocado, then remove the skin and scoop out the flesh into a bowl.
- Juice half of the lemon into the bowl. Cut the other half into wedges.
- Add the crème fraîche, season with salt and pepper, and blend into a smooth consistency with an immersion blender.
2
- Serve the smoked salmon on two plates.
- Season lightly with salt and pepper.
- Scatter the arugula leaves over the smoked salmon.
3
- Top with small dollops of the avocado crema.
- Drizzle the lemon-infused olive oil over the dish.
- Garnish with the lemon wedges.
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