3 WAYS WITH SMOKED SALMON
Place salmon slices on a clean board. Spread each slice with 2 teaspoons crème fraiche. Sprinkle with 1 tsp pistachio dukkah. Roll up around a grissini stick. Serve (pictured). Arrange 300g smoked salmon slices over serving platter. Combine 1 finely chopped mango, 1 finely chopped Lebanese cucumber, ¼ cup each finely chopped coriander and red onion, 2 tblsps lime juice and 1 tblsp olive oil in a bowl. Spoon over salmon. Serves 8. Combine 100g chopped smoked salmon slices with a 250g tub spreadable cream cheese, 2 tblsps each finely chopped fresh chives and dill, 1 tblsp lemon juice and 2 tsps baby capers in a bowl. Season. Mix well. Serve with crusty bread slices. Serves 8.