This dish shows the complexity of wasabi in our Olive oil and mayonnaise. An elegant dish for a light lunch or entrée.

Ingredients

3 avocados, diced

Juice of ½ lemon

Small pinch of Pukara Estate Chili and Olive Smoked Salt Flakes

3 tbsp Pukara Estate Wasabi 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

Method

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. Place avocado, Wasabi EVOO, Wasabi Mayonnaise, chili salt, dill, and the rest of the lemon juice into a food processor. Blend until a smooth consistency is reached. Add the agar agar liquid and combine well. Line 4 small ramekins with cling wrap and line each dish with 1 slice of smoked salmon. Add a dollop of avocado mixture to each dish, cover with a slice of smoked salmon, and repeat until ramekins are full, finishing with a final slice of smoked salmon. Cover ramekins with cling wrap and refrigerate for at least 6 hours or overnight. Tip onto a plate, remove cling wrap, and serve with a watercress salad dressed with Wasabi EVOO.