Name: Layered salmon and avocado dip
Prep time: 15 min
Total time: 15 min
Ingredients: 125 gram cream cheese, at room temperature; 105 gram can pink or red salmon, drained, flaked; 1/2 lemon, finely grated rind and juice; 1 tablespoon tomato sauce; 2 teaspoon finely snipped chives; few drops tabasco sauce; sprig of watercress, to garnish; crackers and crudités, to serve; Advocado cream; 1 avocado, seeded, peeled, coarsely chopped; 1/4 cup watercress, coarsely chopped; 2 tablespoon sour cream; 2 tablespoon drained, chopped, char-grilled capsicum; 1 tablespoon coarsely chopped dill; 1/2 lemon, finely grated rind and juice

Ingredients

125 gram cream cheese, at room temperature

105 gram can pink or red salmon, drained, flaked

1/2 lemon, finely grated rind and juice

1 tablespoon tomato sauce

2 teaspoon finely snipped chives

few drops tabasco sauce

sprig of watercress, to garnish

crackers and crudités, to serve

Advocado cream

1 avocado, seeded, peeled, coarsely chopped

1/4 cup watercress, coarsely chopped

2 tablespoon sour cream

2 tablespoon drained, chopped, char-grilled capsicum

1 tablespoon coarsely chopped dill

1/2 lemon, finely grated rind and juice

Method

1.In a small bowl, using an electric mixer, beat cheese until smooth. Stir in salmon, lemon rind and juice, tomato sauce, chives and Tabasco.

2.To make avocado cream; in a medium bowl, combine all ingredients. Season to taste.

3.Spoon the salmon mixture into a 10cm ring (see note), leveling top. Layer avocado mixture over. Chill 30 minutes until ready to serve. Carefully remove ring.

4.Garnish dip with a sprig of watercress. Serve with crackers and crudités.

We used a 10cm spring form pan without the base, or you can make your own using a double layer of foil.
Note

Woman's Weekly Food

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Ingredients

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