Smoked salmon with caper, olive and walnut salsa
This impressive dish is a great option as a starter, served with crusty bread or as a main course alongside a fresh salad. The caper, olive & walnut salsa is packed with salty, acidic flavour which perfectly complements the decadent salmon.
1 whole side of Akaroa hot smoked salmon
Lemon wedges, to serve.
½ cup Trickett’s walnut pieces, toasted and chopped
2 Tbsp Pons capers in brine, drained
¼ cup Salvagno pitted olives in oil
1 small red onion, finely chopped
3 Tbsp chopped Italian parsley
3 Tbsp Forvm Chardonnay vinegar
3 Tbsp extra virgin olive oil (EVO)
Sal de Añana Spring Salt
Freshly ground black pepper
Remove the smoked salmon from the refrigerator so it will reach room temperature by the time you are ready to serve it.
Place the side of salmon on a platter. Put all the salsa ingredients in a bowl, season with a little salt and pepper and toss well to combine.
Scatter the salsa over the salmon to serve with lemon wedges on the side, to squeeze over.
Recipe by Julie Le Clerc