smoked salmon with capers & lime

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.  

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