Smoked Salmon Cream Cheese Board
Ingredients
- 1 packet light cream cheese
- 180 grams smoked salmon - torn
- dill - finely chopped
- chives - finely chopped
- 1 lemon - zested
- crusty baguette
Pickled Beetroot
- 2 small beetroot - peeled and sliced finely with a mandoline
- ¼ cup white vinegar
- 1 tbsp sugar
- 1 tsp salt
Instructions
Pickled Beetroot
- In a saucepan heat vinegar, sugar, salt and ¼ cup water until sugar and salt are dissolved. Place the beetroot in a glass container and pour over the pickling mix. Set aside to cool.
Smoked Salmon Board
- To assemble the board, spread the cream cheese using the back of a spoon into a wooden serving board. Top with salmon, beetroot, dill and chives. Garnish with lemon zest, salt, pepper and a little olive oil.
- Serve with warmed crusty baguette.
