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