Avocado smoked cod and grapefruit salad

bernard liversidge


This salad can be served as a cocktail starter, or as a main course in a simular way as ceaser salad , It is very versitile as it can be presented at home with a barbie or more formal dinner situation. YUM

★★★★★ 1 vote
2 mains/ or 8 cocktails depending on size of dishes
20 Min
10 Min



2 ripe avocadoes halved and sliced
3 grapefruit segmented
1 orange segmented
1/2 red capsicum finely sliced
3 stalks spring onions finely sliced on angle


200ml home-made or light prepared mayonnaise
100 ml sour cream
20 grams french mustard
20 grams grain mustard
juice and rind of 1 lemon
season with black pepper/chilli


on a bed of cos lettuce
top with sour cream fresh dill spring onions


1Gently poach the cod and carefully refresh under cold water, refrigerate, this allows the fish to be easily flaked
2To make the dressing mix the mayonnaise, sour cream ,mustards, and lemon together and season.
3In a separate bowl place the avocados, grapefruit,orange capsicums,and spring onions
4Add the flaked cod,lightly season again and fold the dressing in, being careful not to crush the ingredience
5serve on a large platter on a bed of cos lettuce leaves garnish with an extra dollop of sour cream, dill and spring onions this recipe can also be served as an entrée in a seafood cocktail style YUM