Cold-smoked salmon and cream cheese platter
Cold smoked salmon and side dishes are served on top of cream cheese. Try the cream cheese platter on a fish buffet or as a dip with potato crisps.
4 servings | Preparation time 15 minutes
Ingredients
1 tub (200 g) unflavoured cream cheese
1 pkg (100 g) cold-smoked salmon
1 jar (57/35 g) capers
2 tbsp chopped dill
¼ tsp crushed black pepper
Marinated red onion
1 small red onion
1 lemon (organic)
2 tsp sugar
In addition
potato crisps
Start by marinating the onion. Peel and chop the onion. Wash the lemon, grate the peel (2 tsp) and save it for garnishing. Squeeze the juice (1 ½ tbsp). Put the onion, juice and sugar in a tight box with a lid. Shake and allow to marinate for at least 10 minutes.
Soften the cream cheese stirring it and spread it with a spoon on a round serving platter or cutting board (diameter 20–25 cm). Cut the salmon into mouthfuls. Drain the capers. Garnish the cream cheese with salmon, capers, dill, marinated onion and grated lemon peel. Finish with pepper. Serve with potato crisps.
Tip: The cream cheese platter can also be served with bread.
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