Smoked Salmon Brunch Board
Serves 4 | with Pickled Onions and Dill 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.
Ingredients: Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cold smoked salmon fillet • Cucumber • Roma tomatoes • Grade A egg • Red onion • Lemon • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Dill.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Smoked Salmon
(Contains: Salmon)
1 unit(s)
Red Onion
1 unit(s)
Lemon
4 tbsp
White Wine Vinegar
(Contains: Sulphites)
3 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 unit(s)
Tomato
7 g
Dill
4 unit(s)
Hard Boiled Egg
(Contains: Egg May contain traces of: Egg, Fish, Soy, Wheat)
60 g
Capers
(May contain traces of: Milk, Egg, Fish, Wheat, Sulphites, Tree nuts)
3 unit(s)
Mini Cucumber
4 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May contain traces of: Soy, Tree nuts, Sesame)
Not included in your delivery
0.56 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, halve, then cut onion into 1/8-inch slices.
- To a small pot, add onions, vinegar, 1/4 cup water and 1 tbsp sugar. Season with 1/2 tsp salt. Bring to a simmer over medium-high.
- Cook 1-2 min, stirring often, until sugar dissolves. Remove the pot from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool for 15 min.
- 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.
- To another medium bowl, add cream cheese, sour cream, half the dill, lemon juice and lemon zest. 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. Cut buns in half crosswise.
- Transfer pickled onions to a small serving dish. Place on one corner of a large platter or board.
- Place cream cheese spread 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.
- Fill in remaining gaps on the board with eggs and lemon wedges. Sprinkle capers and remaining dill over top.
