Smoked Salmon Brunch Board
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Smoked Salmon Brunch Board

Smoked Salmon Brunch Board

Serves 4 | with Pickled Onions and Dilly Cream Cheese

Spring is just around the corner and what better way to celebrate than with this plentiful Easter brunch board! Complete with smoked salmon, pickled onion, dilly cream cheese and fresh veggies, this fresh and light spread is the perfect shareable meal.

Allergens:
Salmon
Sulphites
Milk
Egg
Barley
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time
Cooking Time
DifficultyMedium

Ingredients

/ serving 4 people

200 g

Smoked Salmon

(Contains Salmon)

113 g

Red Onion

1 unit

Lemon

4 tbsp

White Wine Vinegar

(Contains Sulphites)

172 g

Cream Cheese

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

160 g

Tomato

7 g

Dill

4 unit

Hard Boiled Egg

(Contains Egg)

60 g

Capers

198 g

Mini Cucumber

4 unit

Sub Roll

(Contains Barley, Wheat)

Not included in your delivery

0.56 tsp

Salt*

0.06 tsp

Pepper*

1 tbsp

Sugar*

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Nutrition Values

Calories610 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber4 g
Protein31 g
Cholesterol230 mg
Sodium1520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Measuring Spoons
Measuring Cups
Spatula

Instructions

1

Before starting, gather all required tools. Peel, halve, then cut onion into 1/8-inch slices. Add onions, vinegar, 1/4 cup water and 1 tbsp sugar to a small pot. Season with 1/2 tsp salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool, 15 min.

2

Roughly chop dill. Cut tomato into 1/4-inch slices. Cut cucumber into 1/4-inch rounds. Zest, then juice half the lemon. Cut remaining lemon into wedges. Drain capers. Remove eggs from packaging, then pat dry with paper towels. Halve, then season with salt and pepper. Halve buns lengthwise

3

Add cream cheese, sour cream, half the dill, lemon juice and lemon zest to a medium bowl. Season with salt and pepper, then mix with a spatula until smooth. Transfer cream cheese spread to a serving dish, then sprinkle half the remaining dill over top. Place buns in the toaster. Toast for 2-3 min, until golden-brown. Cut buns in half crosswise

4

Transfer pickled onions to a small serving dish. Place on one corner of a large platter or board. Place cream cheese mixture and sliced buns on the opposite corner. Remove smoked salmon from packaging and pile in the centre. Arrange half the cucumbers and half the tomatoes in a slightly overlapping layer, next to pickled onions. Repeat with remaining cucumbers and remaining tomatoes, next to cream cheese. (TIP: We like layering in an arc shape.) Fill in remaining gaps on the board with eggs and lemon wedges. Sprinkle capers and remaining dill over top, as desired.