Last weekend we hosted a dinner party for friends of ours. It’s quite funny but our children are all the same age with only two months of difference. We did not plan it that way, although many people asked us already.
So it was a full house with three babies and six young parents. We had a wonderful evening and I think the nicest part was that nobody felt uncomfortable when their offspring was crying.
My husband is quite a good cook and made a typical Belgian main dish called “stoofvlees”. Because this dish needed his full attention he was putting me in charge of the starters. Though I do like cooking, I lately can’t take too much time for it. In the end I made a salmon-avocado dish which is very easily made and looks like a lot of work. Perfect for busy moms during the holiday season.
Ingredients for 2 persons:
100 g of smoked salmon
1 tablespoon chopped fresh coriander
1 tablespoon chopped fresh dill
1 teaspoon cayenne pepper
50 ml cream
2 teaspoons lemon juice
2 slices toast bread
garden cress for garnish
- Scoop the avocado flesh into a bowl and mash up with a fork (you can also use a blender).
- Add 1 teaspoon lemon juice, coriander and cayenne pepper. Mix well.
- Cut the smoked salmon into very small pieces. Combine in a bowl the pieces of salmon,1 teaspoon lemon juice, pepper, chopped dill and cream. It should look like a wet mixture, add more creme if needed.
- Put the salmon mixture in the fridge for 15 minutes to let the salmon soak up the flavours.
- Set a ring mold down on a plate, fill it with the mashed avocado mixture and put the salmon mixture on top of it.
- In the meantime cut the slices of bread diagonally and toast.
- Lift the ring mold and garnish with the garden cress (you can use instead some dill or coriander).
- Serve with the toasted slices of bread.