Smoked Salmon Platter
Smoked Salmon sharing platter featuring a delicious blend of Horseradish and creamy Ranch Dressing.
Contains Gluten, Eggs, Fish, Milk, Mustard, Sulphites
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
100g Blenders Ranch Dressing
100g Blenders Horseradish Sauce
Brown bread to serve
In a bowl, combine all the dressing ingredients and whisk until well combined. Set aside while you prepare the capers.
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.
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.