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.