Adapted from Coles Magazine, Autumn 2011.
3 avocados, diced
1 tbsp dill (I didn't have any so I omitted)
1 tbsp mayonnaise
1/2 lemon, juiced
1 tbsp super finely diced red/spanish onion
400g smoked salmon
In a bowl mix the avocado, dill, mayonnaise, a few dashes of tabasco, lemon juice, onion all together and add salt to taste.
Line 4 moulds with plastic wrap and then put 2 slices of smoked salmon into it ensuring the brown/grey bits cannot be seen.
Fill the mould with the avocado mixture, pat down firmly and then fold any overhanging salmon bits in over the avocado mixture. Refrigerate until ready to serve.
To serve place a plate on top of the mould, flip and then pull down on the plastic wrap to unmould. Discard plastic wrap and garnish with a little bit of dill.