0:25

To Prep

0:20

To Cook

11

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Smoked salmon antipasti

Ingredients
    • Method
    1. Step 1

      Preheat oven to 200°C. Brush the bread with 2 tablespoons oil and place on a large baking tray. Bake for 12-15 minutes, turning halfway through, until crisp and golden.

    2. Step 2

      Meanwhile, place horseradish, cream cheese, ricotta and lemon zest and juice in a food processor and whiz until smooth. Add salmon and dill and pulse until just combined. Stir through capers and season. Cover and chill.

    3. Step 3

      Heat a chargrill pan over medium-high heat. Brush asparagus with 1 tablespoon oil and season. Grill, turning, for 2-3 minutes until charred.

    4. Step 4

      Drizzle smoked salmon dip with remaining 1 tablespoon oil and garnish with extra dill sprigs. Serve with asparagus, artichoke hearts and bread.

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