Jo Pratt's Smoked Salmon, Radish and Cucumber Salad with Caper and Dill Cream
Over a year ago
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Ingredients
- 2 tbsp capers, roughly chopped
- 3 tbsp dill, chopped
- Finely grated zest and juice of ½ lemon
- 200-250g (7-9oz) smoked salmon slices
- 100g (3 ½ oz) radishes, quartered
- ¼ cucumber, cut into ½-moon slices
- 4 tbsp creme fraiche
Accompaniment
SponsoredNederburg Winemasters Reserve Sauvignon Blanc 2009
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Method
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1
First of all, to prepare the caper and dill cream, mix together the creme fraiche, capers, just 2tbsp of the chopped dill, lemon zest and season with salt and freshly ground black pepper. Keep in the fridge until needed (up to 2 days is fine).
Lay the smoked salmon slices onto four plates and add a spoon of the caper and dill cream on top or to the side. In a bowl, mix together the radishes, cucumber, lemon juice and remaining 1 tbsp of chopped dill. Season with salt and pepper and spoon onto the plates. The starters are now ready to serve with some rye bread.
Chef's Tips
Smoked trout, poached salmon or even cooked prawns are tasty alternatives to smoked salmon.
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