Create this delicious and simple seacuterie board, as the centerpiece for any occasion.
For the pate, put the cream cheese, creme fraiche, lemon zest, lemon juice and horseradish into bowl the beat until smooth. Add the smoked salmon and the dill, then beat again until combined. Season to taste with salt and pepper.
For the quick pickle, combine all the ingredients in a bowl, season with pepper and set aside for 10 minutes.
Place all the items on a platter and garnish with dill and microherbs.
Produced with Sydney Fish Market
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