Smoked Salmon Brunch Board
Serves 4 | with Pickled Onions and Dilly Cream Cheese
Spring is just around the corner and what better way to celebrate than with this plentiful Easter brunch board! Complete with smoked salmon, pickled onion, dilly cream cheese and fresh veggies, this fresh and light spread is the perfect shareable meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Smoked Salmon
(Contains Salmon)
1 unit(s)
Red Onion
1 unit(s)
Lemon
4 tbsp
White Wine Vinegar
(Contains Sulphites)
4 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Sour Cream
2 unit(s)
Tomato
7 g
Dill
4 unit(s)
Hard Boiled Egg
(Contains Egg)
60 g
Capers
(May contain Sulphites, Tree nuts, Milk)
3 unit(s)
Mini Cucumber
4 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
Not included in your delivery
0.56 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, gather all required tools. Peel, halve, then cut onion into 1/8-inch slices. Add onions, vinegar, 1/4 cup water and 1 tbsp sugar to a small pot. Season with 1/2 tsp salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool, 15 min.
Roughly chop dill. Cut tomato into 1/4-inch slices. Cut cucumber into 1/4-inch rounds. Zest, then juice half the lemon. Cut remaining lemon into wedges. Drain capers. Remove eggs from packaging, then pat dry with paper towels. Halve, then season with salt and pepper. Halve buns lengthwise
Add cream cheese, sour cream, half the dill, lemon juice and lemon zest to a medium bowl. Season with salt and pepper, then mix with a spatula until smooth. Transfer cream cheese spread to a serving dish, then sprinkle half the remaining dill over top. Place buns in the toaster. Toast for 2-3 min, until golden-brown. Cut buns in half crosswise
Transfer pickled onions to a small serving dish. Place on one corner of a large platter or board. Place cream cheese mixture and sliced buns on the opposite corner. Remove smoked salmon from packaging and pile in the centre. Arrange half the cucumbers and half the tomatoes in a slightly overlapping layer, next to pickled onions. Repeat with remaining cucumbers and remaining tomatoes, next to cream cheese. (TIP: We like layering in an arc shape.) Fill in remaining gaps on the board with eggs and lemon wedges. Sprinkle capers and remaining dill over top, as desired.
