Ingredients
400g thinly sliced smoked salmon
250g punnet qukes baby cucumbers, sliced diagonally
2 small avocados, halved, sliced crossways
1 small red onion, thinly sliced into rings
Thinly sliced rustic baguette, to serve
BASIL DRESSING
¼ cup olive oil
¼ cup white balsamic vinegar
1 cup fresh basil leaves (25g)
1 small clove garlic, chopped
HERBED CREAM CHEESE
2 tablespoons thinly sliced fresh chives
2 tablespoons finely chopped fresh dill
1 tablespoon drained baby capers, chopped
1 teaspoon finely grated lemon rind
250g block cream cheese
Method
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To make basil dressing, blend all ingredients in a blender until smooth. Season with salt and pepper. Transfer to a serving bowl.
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To make herbed cream cheese, combine chives, dill, capers and rind in shallow dish. Carefully press onto the outside of the block of cheese.
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Arrange smoked salmon, cucumbers, onion, avocados and cheese on a grazing platter. Serve with dressing and baguette.
