PICKLED SMOKED SALMON & RAISIN SMORREBORD
- 100g smoked salmon, cut into thick strips
- ¼ cucumber, halved, deseeded and thinly sliced
- 50g California Raisins
- 50g radishes, thinly sliced
- Juice ½ lemon
- ½ x 20g pack dill
- 4 slices rye bread, toasted
- 50g cream cheese
Place the salmon, cucumber, raisins and radishes in a bowl, stir in a pinch sea salt flakes and the lemon juice. Chop ¾ the dill and add to the salmon, chill for 10 minutes.
Spread the toasted rye bread with the cream cheese and top with the salmon mixture. Garnish with sprigs of remaining dill.
Try using toasted rye sourdough instead of rye bread. Swap the salmon with cooked tiger prawns or smoked trout.