No. 1 Magazine - - FRONT PAGE -


• 1 ripe medium av­o­cado • 1 tbsp creamed horse­rad­ish • 1 tbsp lemon juice • sea salt and black pep­per • 75ml dou­ble cream • 4-5 slices of pumper­nickel • 225g smoked salmon • dill sprigs, to gar­nish


1. Scoop out the flesh of the ava­cado and put into a blender. Add the horse­rad­ish, lemon juice and sea­son­ing and whiz to a purée. 2. Whisk the dou­ble cream into hold­ing peaks, and fold in the av­o­cado purée. Cover and chill for at least an hour un­til firm. 3. To as­sem­ble, re­move the crusts from the bread and cut into squares. Cut the salmon into strips and drape over the squares. 4. Place a tea­spoon­ful of chilled av­o­cado and horse­rad­ish mousse on each one. 5. Gar­nish each canapé with a dill sprig and ar­range on a plate.

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