Serves 8
Ingredients:
- 1/2 cup sour cream
- 2 tsp finely grated lemon rind
- 2 tbsp lemon juice
- 2 tbsp small fresh dill sprigs
- 1 small red onion, thinly sliced
- 1 baby fennel bulb, trimmed, very thinly sliced
- 100g snow pea sprouts, trimmed
- 2 tsp olive oil
- 300g sliced smoked salmon
- 2 tsp drained baby capers
- Lavosh crackers (to serve)
Method:
Step 1
Combine in a small bowl the sour cream, lemon rind, lemon juice and half the dill. Once combined, season with salt and pepper to you liking, then sprinkle the remaining dill over the mixture.
Step 2
Roughly chop the onion, fennel and sprouts then place in a bowl. Drizzle with oil then toss to coat. Place fennel mixture on a platter. Place smoked salmon on platter and sprinkle with capers. Finally, serve with crackers and sour cream mixture made in step 1.
Tip: No need to smoke your own Salmon. You can get it expertly cold smoked from Tom Cooper to enjoy with this platter.
Shopping List:
Tom Cooper
- Sliced smoked salmon
Nick & Sue’s Gourmet Deli or Camberwell Deli
- Sour cream
- Lavosh crackers
- Olive oil
- Baby capers
Camberwell Market Fresh Fruit & Veg
- Lemon (for rind and juice)
- Fresh dill sprigs
- Small red onion
- Baby fennel bulb
- Snow pea sprouts
