Ingredients
7 total- 200g smoked salmon
- ½ lemon, zest finely grated, then juiced
- 1 generous drizzle extra-virgin olive oil
- 2 tbsp sliced pickled red onion
- 1 small handful dill fronds
- 6 dollops soured cream, plus extra to serve
- 6 dollops caviar, plus extra to serve (optional)
Method
2 stepsStep 1
Arrange the smoked salmon on a serving platter in a single layer. Scatter over the lemon zest and drizzle with the juice and olive oil; add a little sea salt and black pepper, a scattering of pickled red onion and some dill fronds.
Step 2
Top with dollops of soured cream and caviar – plus extra for everyone to help themselves, if you like.