A fresh starter for summer meals
4 smoked salmon slices
2-3 kiwi fruit
For the sauce:
4 tbsp creme fraiche
2 tbsp mayonaise
fresh or frozen dill
salt and pepper to taste
Cut the salmon in small pieces. Dice the kiwi fruit.
Divide the kiwi fruit at the bottom of the verrines, add the salmon and chill for at least 30 minutes.
Mix the ingredients for the sauce and chill too.
Just before serving, dice the avocado, sprinkle with lime and place over the salmon.
Serve the sauce separately.