#ad 🎄 Hands up if you’re planning a Christmas brunch?
I’ve got the perfect recipe for you, my wild smoked salmon cream cheese board with a zesty lemon and herb gremolata.
So simple to make but stunning with @leapwildfish Smoked Sockeye Salmon which has an amazing taste and succulent texture due to a life swimming free and is sustainably sourced in the crystal-clear waters of Alaska. A zesty lemon and herb gremolata compliments the unique blend of woods the salmon is smoked over. And with the lightest of whipped cream cheese as a base and some hot toasted brioche triangles, you’re good to go!
Serving sophisticated food couldn’t be easier with LEAP Wild Smoked Sockeye Salmon.
Save this reel for the recipe below
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Serves 6-8 as an appetiser
Preparation time 30 minutes
100g LEAP Wild Smoked Sockeye Salmon
150g Cream cheese
100g Whipping cream
1 Lemon
5 sprigs Dill
5 sprigs Parsley
2 tbsps Capers
2 tbsps Extra virgin olive oil
½. Tsp Salt
½ tsp Sugar
¼ red Onion
Serve with 8 thick slices of brioche
Thinly slice the red onion and set aside.
Zest the lemon and add to a small bowl. Finely chop the dill, parsley and capers and mix with lemon zest with the sugar, salt and olive oil.
Segment the lemon by top and tailing, then slice away the skin and pith. Cut between the membranes to remove the individual segments. Cut the segments into small bits.
Squeeze the juice from the remaining ‘skeleton’ of the membrane into the gremolata. Mix and check for seasoning.
Whip the cream cheese with the cream until light and fluffy. Spread onto the board and sprinkle with onions, the lemon segments and then drizzle on ¾ of the gremolata.
Cut the salmon into small strips and place onto the whipped cream cheese. Finish with the remaining gremolata. Serve with hot toasted brioche, cut into triangles
🎥 @adip_food
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