Grainy Bread Toasts with Ri­cotta Feta Whip, Smoked Sal­mon, Quick Pick­led Red Onion and Ca­pers

Th­ese are sim­plic­ity it­self yet look so pretty and taste fab­u­lous.

Dish - - FRESH START -

200 grams ri­cotta

250 grams feta, chopped finely grated zest of a lemon

⅓ cup ap­ple cider vine­gar

2 tea­spoons caster sugar

½ tea­spoon sea salt

1 small red onion, finely sliced

8 thick slices ex­tra grainy bread

300 grams sliced smoked sal­mon

2 ta­ble­spoons ca­pers, drained

8-10 ca­per­ber­ries (op­tional)

½ cup dill sprigs

1 tea­spoon poppy seeds

Put the cheeses and zest in a food pro­ces­sor and whizz un­til smooth. Store in a sealed con­tainer in the fridge for up to 5 days. Whisk the vine­gar, sugar and salt to­gether in a non-re­ac­tive bowl. Add the onion and stir to com­bine. Leave to soak for 30 min­utes. Toast the bread, top with ri­cotta feta whip, sal­mon and drained red onion. Gar­nish with ca­pers, ca­per­ber­ries, dill and poppy seeds to serve. MAKES 8

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