Regal Salmon 'Three Way' Platter with Fennel Salsa Verde
Ingredients
Fennel Salsa Verde:
- 1/2 fennel bulb, finely diced
- 1/2 green capsicum, finely diced
- 1 Tbsp red onion, finely diced
- 1/4 cup fresh herbs, basil, mint, parsley and dill, finely diced
- 1 Tbsp capers, finely chopped
- 1/4 cup gherkins, finely chopped
- 1/4 cup olive oil
- 1-2 lemon, zest & juice
- flaky sea salt
- black pepper
Plating & Serving:
- 1 x 190g tub Regal King Salmon Dip, Classic
- 1/4 cup cream
- 2 Tbsp lemon juice
- 1 x 100g Regal Hot Smoked Salmon
- 1 x 100g Regal Cold Smoked Salmon
- bruschetta or crackers, or the like
Method
For the salsa verde, add all ingredients, except the salt and pepper, to a suitabnly-sized bowl. Mix, taste and season accordingly. Refrigerate until required.
Next, in a medium-sized bowl, add he tub of smoked salmon dip, along with cream and the lemon juice. Mix until incorporated.
Now spread the dip across the bottom of a medium-sized platter.
Take the hot smoked salmon, and break pieces off and spread on top of the dip. Likewise, do the same with cold smoked salmon.
To finish, randomly spoon over the salsa verde.
Serve now, with bruschetta or similar.
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