Salmon & Avocado Tian

Maternity leave. Now that’s a misnomer if ever I heard one. Until now, if I was ‘on leave’ from work I was generally found working on my best beached whale impression by the pool of some Italian Villa. Or I’d be recovering from a self induced ‘oh no, no, it’s not a hangover, I’m just a bit tired’ incident after a evening of over-excitement in the pub.

I’m not complaining, oh no. I’ve never been more tired and emotionally brain befuddled in all my life, but it’s the most rewarding thing I’ve ever done. I mean the husband and I have kept a baby alive for 10 weeks now. She’s doubled in size and is even smiling at us on a pretty regular basis, so we must be doing ok right?

Given that my current wifing style is about as un-modern as it gets I thought the first recipe of the year should be a bit of a throwback to a refined version of the recipe I put on my old blog 9 years ago. It’s also the one that the lovely lady who wrote to me used for her Christmas lunch.

2019
2011

Serves 4
(As a starter)

3 Ripe avocados
The juice of 1 lemon
120g Smoked salmon
1 tbsp Creme fraiche
2 tbsp Cream cheese
1 tbsp finely chopped flat leaf parsley
A pinch of Cayenne pepper
Salt & Pepper
Toast to serve with it

The mixtures can all be made in advance and then assembled when you are ready to serve, or when your 10 week old has FINALLY decided that sleep might be a good idea.

  • Roughly chop the salmon and put it in a bowl with the crème fraiche, cream cheese, parsley, ½ the lemon juice, a pinch of cayenne pepper. Season. Mix together.
  • Finely blend the avocados with the remaining lemon juice until it is a smooth paste. The lemon in the mixture will keep it from going brown.
  • Take a 2.5 inch pastry cutter and place it in the middle of the plate.
  • Dollop some of the avocado mix into the ring and spread it to the edges. Gently top it with the salmon mix. When you’re ready to serve take the cutter off and voila. Done.
  • Serve with toast or, if you can be bothered, some Melba toast to add some crunch to the dish, otherwise this dish is a little too denture friendly.

If you don’t have several of the same size pastry cutters, next time you have a small tin of beans, cut the top and botton off give it a good clean and keep it. Then you’ll have two or three which will make plating up quicker and make the dishes more uniform. Just please don’t cut yourself on the tin!

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