Salmon Board with Cream Cheese & Dill
Ingredients
- 2x 200g tubs Emborg Cream Cheese
- 1 lemon, zest
- 1 tbsp fresh dill, chopped
- 1 packet frozen smoked salmon slices, defrosted
- 1 ciabatta, thinly sliced and toasted
- lemon zest, dill and micro greens, for decorations
Method
- Blitz together the cream cheese, 1 tsp lemon zest and 1 tbsp chopped fresh dill.
- Using a small palette knife, decoratively place mounds of the mixture on the board.
- Roll up the salmon into knots and place on top.
- Decorate all over with dill sprigs, extra lemon zest and micro greens.
- Serve chilled with the toasted ciabatta toast on the side.