- 1 1/2 containers (6.5 oz. each) Alouette® Peppercorn Parmesan Spreadable Cheese (1 1/2 cups stirred)
- 1/4 cup half-and-half or light cream
- 1 medium shallot, finely chopped (3 Tbsp.)
- 1/4 cup fresh lemon juice
- 2 Tbsp. olive oil
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 4 small ripe avocados (about 2 lbs.)
- 2 Tbsp. small capers
- 8 oz. smoked salmon, slices separated and shredded into 1/4" pieces
- Dill sprigs or lemon twist for garnish
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- You will need 6 small, straight sided glasses, at least 6 oz. each. In a medium bowl, stir together Parmesan Peppercorn spread and half-and-half until blended. Set aside.
- Rinse finely chopped shallot in a small strainer; drain well and place in a large bowl. Add lemon juice, olive oil, salt and pepper. Whisk together to combine. Halve, pit and peel avocados; mash until smooth and add to bowl.
- Divide the smoked salmon and capers between the 6 glasses. Then layer each with avocado mixture and cheese spread. Garnish with dill sprigs or lemon twist.
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