Back with @batshevahaart for an easy appetizer- Salmon Trifle. Head to her page for a fun cocktail recipe. #hangingwiththehaarts Recipe: Guacamole : 2 avacados 1 crushed garlic clove 1 finely chopped purple onion I freshly squeezed lemon ( more or less depending on your taste ) 1/2 tbsp of olive oil 2 tbsp fresh cilantro Salt and pepper to taste Pinch of cayenne pepper Pico de gallo: 3 plum tomatoes Purple onion finely chopped 1 1/2 tbsp Cilantro or parsley 1/2 a fresh jalapeño finely diced 1/2 a fresh lime , juiced 1 garlic clove crushed Salt and pepper to taste Dash of cayenne pepper Poached salmon: 1 1⁄2 teaspoons dried parsley 1 1⁄2 teaspoons dried dill 1⁄2 cup dry white wine 1⁄2 cup water 2 pounds salmon fillets, cut into 4 pieces 2 1/2 tablespoons butter, softened 1 1⁄2 teaspoons crushed garlic salt and pepper to taste Heat water and wine over medium high heat for 5 minutes. Drop salmon into the liquid and pat w butter. Sprinkle with parsley, dill, garlic, salt and pepper. Bring to a slow boil, reduce heat to medium and cook until salmon is firm, about 10 -15 minutes.