SEARED SALMON PLATTER WITH LEMON CRÈME AND CAPER SALSA

SEARED SALMON PLATTER WITH LEMON CRÈME AND CAPER SALSA

Ingredients

  • 1 French stick
  • 40gm butter, melted
  • garlic powder and seasoning, to taste
  • 250gm soft cream cheese
  • 1 lemon, zest and juice
  • 1 small clove garlic
  • sea salt & pepper
  • ¼ cup capers
  • 1 cucumber, seeds removed and finely diced
  • ¼ red onion, finely diced
  • fresh herbs, chopped (of your choice)
  • 1 red chilli, finely sliced
  • olive oil
  • fillet of salmon, de-boned
  • 1 tablespoon sweet chilli sauce
A stunning alfresco table centrepiece, this salmon platter is fresh and zesty, and works well with a French stick or soft bread too. Serves 6.
  1. Pre-heat oven to 190°C.
  2. Combine butter and garlic powder and seasoning. Slice the French stick thinly on the angle then brush with the butter mix.
  3. Arrange on a lined baking tray and bake 8-10 minutes until golden and toasted.
  4. Mash the cream cheese with the lemon zest, juice and garlic and season to taste. Combine the capers, cucumber, red onion, herbs and chilli and add a dash of olive oil and mix well.
  5. Brush the salmon fillet with the sweet chilli sauce and sear in a pan until just cooked through and the top has caramelised.

  6. Arrange the salmon on a platter with the lemon crème and salsa and the garlic toasts.

Recipes JO WILCOX; Photography TODD EYRE

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