SMOKED SALMON AND BURRATA SHARING PLATTER

A wonderful sharing board of fresh vibrant flavours. Smoked salmon, smoked trout or gravadlax can be used. When buying the tomatoes, choose different colours and sizes. When served on a board or platter, this looks so attractive and is perfect for passing round the table.

SERVES 6

● 225g (8oz) asparagus spears

● 500g (1lb 2oz) heritage tomatoes, different colours and sizes, sliced or quartered depending on size

● ½ bunch of basil, roughly chopped

● 1 x 150g (5oz) ball burrata, well drained

● 200g (7oz) slices smoked salmon

● ½ a cucumber, peeled, halved lengthways, deseeded and sliced into crescents

● 1 lemon, sliced into wedges

FOR THE DRESSING

● 2tbsp white wine vinegar

● 2tbsp balsamic glaze

● 1tbsp runny honey

● 2tsp Dijon or grainy mustard

● 125ml (4fl oz) olive oil

You will need a long wooden board or large platter.

Remove and discard the woody ends from the asparagus, then cook in a pan of boiling salted water for 3-4 mins. Drain and refresh under cold water. Drain and set aside.

Arrange the tomatoes at one end of the board and sprinkle with half the basil. Place the asparagus next to the tomatoes and the burrata next to the spears. Curl the slices of smoked salmon alongside.

Mix the cucumber with the remaining basil and season with salt. Pile the cucumber next to the smoked salmon at the far end of the board and sprinkle freshly ground black pepper all over. Arrange the lemon wedges alongside.

Measure all the dressing ingredients into a jug. Season and stir until well mixed. Drizzle some over the platter and serve the rest alongside. Finally, sprinkle the tomatoes with sea salt and serve with bread rolls.