serves
25–30
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
25–30
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g skinless salmon fillet, cut into 3 mm pieces
- 200 g smoked salmon, finely chopped
- 1 French shallot, finely chopped
- 2 tbsp chopped dill, plus extra to serve
- 1 lemon, zest finely grated rind and juiced
- 2 tsp salted capers, rinsed and chopped
- 50 ml vodka
- 100 ml extra virgin olive oil
- salt and pepper
- 1 small baguette, cut into 5 mm-thick slices
- 12 quail egg yolks (optional)
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Chilling time 20 minutes
Instructions
Preheat oven to 180°C.
Combine the salmon, shallot, dill, lemon zest and juice, capers, vodka and 50 ml of olive oil. Season to taste and mix lightly to combine. Cover and refrigerate for 20 minutes.
Brush the baguette slices on both sides with the remaining olive oil. Arrange on a baking tray and bake for 10 minutes until crisp. Remove from the oven and allow to cool for 10 minutes.
To serve, arrange the salmon and baguette slices on a serving platter. Top the salmon with the quail egg yolks, if using, and sprinkle over the extra dill.
Serve immediately.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
