TKTK Easter Brunch
with Pickled Onions and Dilly Cream Cheese- Saumon
- Sulfites
- Lait
- Oeuf
- Blé
- Orge
- Peut contenir des traces d’allergènes
- Oeuf
- Poisson
- Lait
- Moutarde
- Sésame
- Soya
- Blé
- Sulfites
- Noix
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.
Ingrédients
200 g
Saumon fumé
(Contient: Saumon)
1 pièce(s)
Oignon rouge
1 pièce(s)
Citron
4 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
4 pièce(s)
Fromage à la crème
(Contient: Lait)
1 pièce(s)
Crème sure
2 pièce(s)
Tomate
7 g
Aneth
4 pièce(s)
Œuf cuit dur
(Contient: Oeuf Peut contenir : Oeuf, Poisson, Soya, Blé)
60 g
Câpres
(Peut contenir : Oeuf, Poisson, Lait, Blé, Sulfites, Noix)
3 pièce(s)
Mini concombres
4 pièce(s)
Pain à sandwich
(Contient: Blé, Orge Peut contenir : Sésame, Soya, Noix)
Pas inclus dans votre livraison
0.56 cc
Sel*
0.06 cc
Poivre*
Ustensiles
Instructions
- 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 from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool, 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 towel. Halve, then season with salt and pepper.
- Halve buns lengthwise.
- 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.
- Transfer pickled onions to a small serving dish. Place on one corner of a large platter or board.
- Place cream cheese mixture and brioche on the opposite corner.
- Remove smoked salmon from packaging and pile in the centre.
- Arrange half the cucumber and tomato in a slightly overlapping layer next to the pickled onions. Repeat with remaining cucumber and tomato next to the cream cheese. (TIP: We like layering in an arc shape.)
- Fill in remaining gaps on the board with eggs and lemon wedges.
- Sprinkle capers over top as desired.
