• To drink: A really rich chardonnay, viognier or semillon will handle the richness of the avo and the oily smokiness of the salmon. Try Bouchard Finlayson Missionvale Chardonnay, Jordan Nine Yards, De Wetshof Bateleur, Ataraxia or Springfield Methode Ancienne.

    Avocado with smoked salmon, cream cheese and asparagus

    Serves: 2
    Cooking Time: 20 mins + extra for chilling


    • 2 thick slices smoked salmon
    • 250ml (1 cup) sweet chilli cream cheese
    • 5ml (1 tsp) lemon juice
    • 15ml (1 tbsp) milk
    • 15ml (1 tbsp) fresh chives, finely chopped
    • salt and freshly ground black pepper, to taste
    • 10 fresh green asparagus tops, lightly blanched
    • 1 avocado, halved
    • fresh watercress, to serve
    • rye bread, to serve



    Line 2 small rectangular dishes with plastic wrap, leaving some plastic hanging over the sides.


    Place the salmon slices on the bottom of the dishes.


    Blend the cream cheese, lemon juice, milk and chives together and lightly season. Divide the mixture between the two dishes, spreading it evenly on top of the salmon.


    Fold the overhanging plastic wrap over to enclose the salmon and cream cheese and place in the refrigerator to set for 30 minutes.


    Turn the dishes over on serving plates and gently unmould the salmon and cream cheese, removing the plastic wrap. Serve with the asparagus, half an avocado, watercress and rye bread.