Courtney Roulston is a cook, TV personality and Coles ambassador.
Today, Courtney is cooking a seafood grazing platter. Instead of classic meat and cheese this version has smoked salmon, cooked salmon, cream cheese dip, homemade pickles and bagel crisps.
The salmon she’s using for this segment is Tassal salmon.
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Recipe below:
FESTIVE SMOKED SALMON PLATTER
Serves 6
Recipe By Courtney Roulston
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
1 x 250g Tassal Smoked Tassie Salmon
1 x 180g Tassal Gold Smoked Salmon
1 x 150g pack Tassal Hot smoked salmon with peppercorns
250g spreadable creamed cheese
1 tablespoon capers, plus extra to garnish
1 tablespoon dill, plus extra sprigs to garnish
1 lemon
4 red radish, sliced
1 ripe avocado
2 small red onions, peeled, thinly sliced
2 Lebanese cucumbers, sliced into rounds
Sea salt and pepper to taste
Sliced sourdough bread, bagels or rye bread to serve
Pickle Liquid:
1 cup white wine vinegar + ½ cup water
1/3 cup sugar
Method
Step 1. Place the pickle liquid ingredients into a small saucepan and bring up to a simmer and stir to dissolve the sugar.
Step 2. Place the sliced onion and cucumber into 2 separate non-reactive bowls along with a pinch of salt in each. Pour the warm pickle liquid over the cucumbers and onion then set aside for 10 minutes to quickly pickle.
Step 3. Combine the cream cheese with capers, dill, juice and zest of ¼ of the lemon and a pinch of salt and pepper until smooth.
Step 4. Arrange both the cold smoked salmon and hot smoked onto a large serving platter. Drain the pickles then add onto the platter along with the cream cheese mixture, avocado and toasted bread. Garnish with sliced lemon, radish, dill sprigs and scatter with capers before serving.