TO COOK 5 minutes
HOW EASY? Easy…
With punchy herbs, cool crème fraiche and salmon flakes, these cups are great canapés. Recipe by Katrina Woodman.
1 tablespoon drained baby capers (optional)
12 small cos lettuce leaves, washed and dried
Olive oil, to shallow-fry
150g portion hot-smoked salmon, skin removed, flaked
½ avocado, cut into 1cm pieces
2 tablespoons crème fraiche
1 spring onion (shallot), thinly sliced
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
Lemon zest, to serve
Spread capers over a plate lined with paper towel. Arrange lettuce leaves on a large serving platter. Heat the oil in a small frying pan over medium –high heat. Stir the capers for 1 minute or until golden and crisp. Transfer to a plate lined with paper towel.
Combine the salmon, avocado, crème fraiche, spring onion, dill and lemon juice in a bowl. Season.
Divide the salmon mixture among the lettuce leaves. Sprinkle with capers and lemon zest. Season with pepper.