This is the quickest party plate you will ever make- its take 10 minutes and your done ! Next time your asked to bring a plate make this your go to one.
serves 4-6 prep time 10 minutes
400g smoked salmon
1 small eschallot, finely chopped
1 Tbsp baby capers
2 snips micro herbs
sea salt & cracker pepper
1 Tbsp extra virgin olive oil
½ cup sour cream
2 tsp horseradish cream
1 tsp Dijon mustard
1 lime cut into cheeks to serve ( don’t throw the middle away )
crusty bread to serve
1 Place salmon in one layer on a large flat platter. ( I like to cut out the blood line, cause it doesn’t look that pretty, plus I don’t want to eat it ! ) Sprinkle with eschallot,capers,micro herbs salt & pepper and olive oil.
2 Combine sour cream with horseradish cream and Dijon mustard. Squeeze the middle of the lime over the salmon just before serving. Serve with slices of crusty bread and lime cheeks.
3 Slice a rustic bread stick and place on a tray lined with baking paper in the oven on 180c. for 8-10 minutes till crisp and lightly golden . Drizzle with olive oil and serve with salmon.
This is also delicious with dill sprigs if you don’t have micro herbs or cant find any.