The sharp, smoky flavours of the salmon contrast brilliantly with the sweet, creamy flavours of the avocado - and the capers and tangy creme fraiche dressing add some wonderful contrasting flavours. Serve with crisp brown toast or crusty bread.
- 2 avocados
- 250g smoked salmon
- 4 tbsp. creme fraiche
- Juice of 1 lemon
- Salt and pepper
- Small handful tarragon leaves, finely chopped
- 1 tbsp. capers, drained
- Packet of baby spinach leaves
Slice the avocados in half and remove the stones. Thinly slice the flesh.
Arrange the spinach leaves on a large platter. Twist the salmon into strips and lay over the spinach and sprinkle over the avocados and capers. Sprinkle with half the lemon juice.
Mix together the creme fraiche, tarragon leaves, the rest of the lemon juice and salt and pepper to taste and drizzle over the salad right before serving.