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Smoked salmon antipasti
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Transform Christmas leftovers into colorful smoked salmon antipasti.
Ingredients:
  • 8 sourdough bread slices
  • 80ml olive oil
  • 5.90 gm bottled horseradish
  • 250g cream cheese
  • 250g fresh ricotta
  • Zest and juice of 1 lemon
  • 200g smoked salmon, torn
  • 40.00 ml dill, plus extra sprigs to serve
  • 20.00 ml salted capers, rinsed, drained
  • 1 bunch asparagus, blanched, refreshed
  • 4 marinated artichoke hearts, halved
Instructions:
  • Preheat the oven to 200°C. Brush 2 tablespoons of oil on the bread and place it on a large baking tray. Bake for 12-15 minutes, turning halfway, until the bread is crispy and golden.
  • Next, combine horseradish, cream cheese, ricotta, lemon zest, and juice in a food processor and blend until velvety. Add salmon and dill, pulsing until mixed. Gently mix in capers, season to taste, then refrigerate covered.
  • Preheat a chargrill pan over medium-high heat. Brush asparagus with 1 tablespoon of oil, season with salt and pepper, then grill for 2-3 minutes until nicely charred, turning occasionally.
  • Drizzle the smoked salmon dip with the remaining 1 tablespoon of oil and top it off with extra dill sprigs for a fresh finishing touch. Enjoy it alongside asparagus, artichoke hearts, and bread.

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