serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 450 g salmon
- 300 g sour cream
- 1 tbsp dijon mustard
- Juice of 1 lemon, plus juice of ¼ lemon,extra
- 20 croutons (cooked bread rounds)
- 4 handfuls mesclun salad
- ½ bunch dill, sprigs picked
- 12 caper berries
- 2 tbsp olive oil
Chilling time: 2 hours.
Instructions
- Place salmon, sour cream, mustard and juice from 1 lemon in a food processor and blitz until very smooth. Place in a disposable piping bag and refrigerate for 2 hours.
- When ready to serve, toss the salad with the dill, caper berries, a pinch of salt and pepper, juice of ¼ of a lemon and olive oil. Dress the plates with the salad. Pipe the salmon onto the croutons and arrange in the salad.
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.
