Hot smoked salmon platter with sourdough crackers
Choosing top quality components is the key to this truly wonderful hot smoked salmon platter, yet easy appetiser.
Ingredients
- 1 pack Aoraki BBQ & Horopito Dry Rub Hot Smoked salmon portion
- ½ cup Tatua crème fraîche
- ½ cup Delmaine Fresh Pesto Chilled Traditional
- ½ cucumber sliced
- 1 lemon wedges
- 1 box Huntley & Palmers Baked Sourdough Garlic & Herbs
- Superb Herb Fresh Vegetable Parsley Fresh Italian
Instructions
- Arrange the salmon, crème fraîche, pesto, cucumber and lemon wedges attractively on a platter or tray. Add the baked sourdough crackers and serve with drinks.
Tried this recipe?Let us know how it was!
Expecting a larger crowd? No worries! Swap the salmon portion for a whole fillet like we did for our Christmas party.
Amazing combination of colours, flavours and textures … perfect for get together sharing platters!
Where does the oil come in?
Good spotting! This has been removed from the recipe.
[…] New to the Aoraki Salmon family is the BBQ & Horopito Dry Rub Hot Smoked Salmon. It’s sweet, tangy, a little spicy and like all things BBQ’d, it’s smoky. Perfect as is. […]