Smoked salmon brunch platter
https://www.coop.co.uk/recipes/smoked-salmon-brunch-platter
Since there’s no cooking involved, you can throw this impressive smoked salmon platter together with very little effort at all - perfect for Christmas morning
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Feeds
8
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Ready in
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 43g
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Ingredients
For the quick pickle:-
- 100ml Co-op cider vinegar
- 25g Fairtrade caster sugar
- ¼ cucumber, finely sliced
- 8 radishes, finely sliced
- 1 small red onion, finely sliced
- 1 tbsp chopped dill (or 2 tsp dried)
For the cheese dip:-
- 100g Co-op light soft cheese
- 100g Co-op Greek Feta cheese
- Zest and juice of 1 lemon, plus wedges to serve
- 1 tbsp chopped chives (or 2 tsp dried)
- 1 tsp freshly ground black pepper
To serve:-
- 6 Co-op British free range eggs, at room temperature
- 2 x 100g packs Co-op Irresistible beech and oak smoked Scottish salmon
- 150g Co-op cooked king prawns
- 6 slices Co-op rye bloomer, toasted
- 3 bagels, cut into thin rounds, toasted
Method
- First, make a quick pickle: mix the cider vinegar and sugar in a bowl
- Add the cucumber, radish, red onion and dill, then toss together until well coated
- Set aside for at least 15 mins
- Meanwhile, cook the eggs in boiling water for 6 mins, 45 seconds
- Remove and plunge into iced water for 2 mins, then peel and cut in half
- For the cheese dip, beat together the soft cheese, Feta, lemon zest and juice, chives and black pepper with an electric whisk in a bowl until smooth
- To serve, arrange the salmon and prawns on a large platter, with the egg halves and lemon wedges
- Serve little bowls of pickle and whipped cheese on the side, along with toast and bagels for dipping
