15 mins
Salmon & Avocado Verrines with Zesty Dill Dressing
Serves
4
Verrine is an elegant French-style appetiser served in a small glass. This beautiful salmon pink and avocado green combo is perfect for your festive table. A creamy lemon dill dressing enhances the taste and colour.
Ingredients
1 fillet Aoraki Pohutukawa hot smoked salmon (allow 40–50g per portion)
1 pot Aoraki Malossol Caviar (optional)
½ cucumber, peeled and cubed
Sea salt
1 tbsp olive oil
1 tbsp lemon juice
½ tsp dried chilli flakes
1 avocado, quartered, skinned and cubed
1 tbsp Italian parsley, coarsely chopped
Zesty Dill Dressing
¾ cup sour cream
2 tsp Dijon mustard
1 small garlic clove, minced
2 ½ tbsp fresh dill, finely chopped
1 tsp lemon zest
1–2 tbsp lemon juice
2 tbsp olive oil
Pinch of salt
½ tsp white sugar
Garnishes
4 small handfuls crazy peas
2–3 baby cos lettuce leaves, shredded
Extra parsley
Product(s) used:
Method
Step 1
Place the cucumber in a bowl and add the olive oil, lemon juice, and chilli, and combine. Gently fold in the avocado and parsley.
Step 2
Mix all dressing ingredients in a small bowl. Set aside.
Step 3
To serve: In small glasses, layer lettuce, avocado salad, and hot smoked salmon. Serve with a drizzle of zesty dill dressing and a spoonful of caviar on top. Decorate with crazy peas.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
Salmon & Avocado Verrines with Zesty Dill Dressing
Hot smoked
,
Serves
4
15 mins
Verrine is an elegant French-style appetiser served in a small glass. This beautiful salmon pink and avocado green combo is perfect for your festive table. A creamy lemon dill dressing enhances the taste and colour.
Ingredients
1 fillet Aoraki Pohutukawa hot smoked salmon (allow 40–50g per portion)
1 pot Aoraki Malossol Caviar (optional)
½ cucumber, peeled and cubed
Sea salt
1 tbsp olive oil
1 tbsp lemon juice
½ tsp dried chilli flakes
1 avocado, quartered, skinned and cubed
1 tbsp Italian parsley, coarsely chopped
Zesty Dill Dressing
¾ cup sour cream
2 tsp Dijon mustard
1 small garlic clove, minced
2 ½ tbsp fresh dill, finely chopped
1 tsp lemon zest
1–2 tbsp lemon juice
2 tbsp olive oil
Pinch of salt
½ tsp white sugar
Garnishes
4 small handfuls crazy peas
2–3 baby cos lettuce leaves, shredded
Extra parsley
Method
Step 1
Place the cucumber in a bowl and add the olive oil, lemon juice, and chilli, and combine. Gently fold in the avocado and parsley.
Step 2
Mix all dressing ingredients in a small bowl. Set aside.
Step 3
To serve: In small glasses, layer lettuce, avocado salad, and hot smoked salmon. Serve with a drizzle of zesty dill dressing and a spoonful of caviar on top. Decorate with crazy peas.