Juice of 1/2 lemon
Small pinch of Pukara Estate Chilli and Olive Smoked Salt
3 tbls Pukara Estate Wasabi Flavoured Extra Virgin Olive Oil
3 tbsp Pukara Estate Wasabi Mayonnaise
1 tbsp Pukara Estate White Wine Liqueur Vinegar
2 tbsp chopped dill leaves
500g smoked salmon
3 tsp agar agar flakes
1. In a small saucepan combine agar flakes with half the lemon juice, White wine liqueur vinegar and 2 tablespoons of water. Boil for 3 minutes, stir well and allow to cool.
2. Place avocado, wasabi oil, wasabi mayonnaise, chili salt, dill and the rest of the lemon juice into a food processor. Blend ingredients until a smooth consistency is reached. Add the agar agar liquid and combine well.
3. Line 4 small ramekins with cling wrap. Proceed to line each dish with 1 slice of smoked salmon. Add a dollop of avocado mixture in each dish, cover with a slice of smoked salmon. Repeat until ramekins are full and cover with a final slice of smoked salmon.
4. Cover ramekins with cling wrap then refrigerate for at least 6 hours or overnight. Tip onto plate and remove cling wrap. Serve with a watercress salad, dressed with wasabi oil.