Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  10 minutes

British | Gluten Free | Starter

Ingredients

• 240g pack Specially Selected Lightly Smoked Salmon Fillets
• 80g Lighter Crème Fraîche
• 10g Horseradish Sauce
• Juice of ½ Lemon
• 1 large Avocado
• 1 pack 2 Little Gem Lettuce
• Paprika

Method

1. Poach the salmon in a little water in a frying pan for 10 minutes, turning once as you cook. Drain and allow to cool.
2. Flake the salmon into a bowl, then add the crème fraîche and the horseradish.
3. Take the leaves off the lettuce, discarding the very big ones.
4. Divide the mixture between 12 leaves.
5. Halve the avocado – take out the stone. Scoop out the flesh, chop finely and mix in the lemon juice.
6. Scatter the chopped avocado over the salmon and sprinkle over some paprika to serve.