Regal Salmon Brunch Platter
Ingredients
- 200g of Regal Cold Smoked Salmon
- 1 portion of Regal Salmon Hot Smoked
- Sauerkraut
- Sweet fruit chutney
- Basil Pesto
- 1 tub of sour cream & chives dip, (or your choice of creamy spread)
- 5 free range eggs
- wholegrain mustard
- capers
- sundried tomatoes, or roasted peppers
- 3 tomatoes
- 2 ripe avocados
- 1 lemon
- salad greens
- basil leaves
- 2 loaves of sourdough, (any farm style bread will do)
- butter
- salt and pepper
Method
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Transfer dips, chutney, pesto and mustard into small dipping bowls.
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Cook the eggs. Fill a medium pot with water and bring to a boil. Gently drop eggs into the water and cook for 10 minutes. Transfer eggs to cold water. Once cooled, peel the eggs and cut into halves.
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Toast slices of bread.
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Prepare the fresh ingredients, slice tomatoes, avocados and lemon.
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Arrange ingredients on to a large platter. Scatter lemon slices and fresh herbs around the board to garnish.
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Serve immediately.
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