
Smoked Salmon Platter
Smoked Salmon sharing platter featuring a delicious blend of Horseradish and creamy Ranch Dressing.
Allergens
Contains Gluten, Eggs, Fish, Milk, Mustard, Sulphites
Ingredients
¼ cup extra virgin olive oil
1 garlic clove, minced
1 tbsp fresh lemon juice
1 tsp grainy Dijon mustard
1 small shallot, halved lengthwise and thinly sliced into half moons
For the crispy capers
2 tbsp drained capers
2 tbsp extra virgin olive oil
For the salmon
500g smoked Atlantic salmon, sliced
1 tbsp fresh dill, loosely chopped or more to taste
Freshly cracked black pepper for garnish
Sliced lemons
100g Blenders Ranch Dressing
100g Blenders Horseradish Sauce
Brown bread to serve
Method
Step 1
In a bowl, combine all the dressing ingredients and whisk until well combined. Set aside while you prepare the capers.
Step 2
Heat a small nonstick pan over medium heat with olive oil. When the pan is hot, add the capers to the skillet and cook until golden brown and crisp, about 3 minutes, tossing half way through. Transfer the capers to a paper towel lined plate and let cool.
Step 3
Cut the smoked salmon into 2-inch pieces and arrange on a large plate in a single layer. Spoon the dressing over the salmon evenly. Next, top with crispy capers. Finish the dish with fresh dill and cracked pepper.
Serve with brown bread.