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Rich, creamy and deliciously-elegant, you can serve this little beaut on its own or with bread sticks to scoop the last of the avocado from the small glass. Enjoy!

Avo, Lime & Dill Crème with Smoked Salmon
Delicious and easy!


  • 1 – 2 limes (or 1 lemon)
  • 2 large, ripe avocado pears
  • 30 – 45 ml chopped fresh dill (or 10 - 15 ml dried dill tops)
  • 125 ml sour crème fraîche or thick sour cream
  • salt and freshly-milled black pepper to taste
  • dash green Tabasco sauce (optional)
  • 180 g smoked salmon slices, sliced into strips (you can use the cheaper offcuts)
  • whole dill sprigs
  • lime wedges

Chef's hint: You can give this starter an almost-authentic Mexican feel. Throw out the dill and use coriander leaves instead. Add fresh green chilies to the avo créme and use fresh salmon that you’ve steeped in lime juice for a few hours to ‘cook’ it. In this case, serve with a shot of iced tequila, lime wedge and a little salt. Olé …!


Grate only the green zest off the limes and place in a bowl. Halve the limes and squeeze out the juice and strain into the same bowl. Remove the flesh from the avocado pears and place in the bowl then add the dill and crème fraîche or sour cream. Mash until smooth then season to taste. If you like some punch, add green Tabasco to taste. Spoon the mixture into double shot glasses and top with fine strips of the smoked salmon. Garnish with whole sprigs of dill and serve with wedges of lime. Serves 8 generous and 12 considerate portions as a starter ;)