3 avocados, 1 mashed, 2 chopped
1 tsp wasabi
1 dash Tabasco sauce
juice and zest of 2 lemons, finely grated
400 g smoked salmon, sliced
50 g baby rocket
2 tbsp extra virgin olive oil
Mix together mashed and chopped avocados, wasabi, Tabasco Add the lemon zest and half the juice gradually to your preference.
Season to taste.
Line 6 x ramekins or dariole moulds with plastic wrap. Ease 2 slices smoked salmon into each mould, allowing ends to overhang.
Fill each mould with avocado mixture, pressing down lightly. Fold over salmon ends to enclose filling.
Cover and refrigerate for 1 hr, or until firm.
Place rocket in a bowl. Add oil and remaining lemon juice and toss to combine.
Invert salmon moulds onto serving plates. Top with extra dill. Serve with rocket salad.