5 ripe avocados
2 tbsp lemon juice
3 spring onions, finely chopped
2 ½ cups peeled and very finely diced cucumber
Salt and pepper, to taste
600 g gravadlax, raw salmon, or cold-smoked salmon, finely diced
2 tbsp chopped fresh dill
1 ¼ cups microgreens, to serve
- Mash avocado in a bowl, mix in lemon juice, spring onions and cucumber and season to taste with salt and pepper.
- In a separate bowl, mix salmon with dill and season to taste with salt and pepper.
- Place a 6-8cm ring mould (an empty tin can with both ends removed works well) in the centre of a small serving plate.
- Fill with 2 tbsp avocado mixture and press down gently with the back of a spoon. Add a tenth of the salmon mixture, press down gently, then layer in another 4 tbsp avocado mixture. Smooth the top, remove the mould and repeat to make 10 towers. Top with microgreens to serve.