22 November 2010

FABULOUS SIDE OF SALMON

Hot Smoked Salmon Platter

There’s nothing easier to prepare nor more popular than a platter of hot smoked salmon served with Champagne to kick start the Christmas festivities or as a centerpiece with drinks. I like to slightly warm the salmon, and surround it with a feast of small tastes.

• 1kg side hot smoked salmon
• 1 medium red onion very thinly sliced
• 4 tablespoons salted capers, fried for 2 minutes in 1 tablespoon butter
• 2 lemons cut into thin wedges
• 1 cup sour cream, mixed with 1 tablespoon black pepper and chopped parsley
• Small pot of lemon and dill mustard
• 2 hard boiled eggs, finely chopped
• 1 baguette, cut into thin rounds
• Sliced dark German rye bread
• Sprigs of fresh dill

Place the warmed side of salmon on a large platter. Arrange all the condiments around, and provide extra toast and rye bread on a side plate. Allow guests to help themselves.

Recipe by Lauraine Jacobs