top of page

OUR SUPABARN BROCHURE IS FULL
OF #SUPASPECIALS TO HELP YOU...

Supabarn - Tagline (White).png
1.png
SUPABARN.png

Lemon Caper Salmon

SERVES: 8

Total Time: 15 Minutes

  • 1 shallot, finely diced

  • Juice of 1 lemon

  • 400 g skinless and boneless salmon fillet

  • 200 g smoked salmon

  • 2 tbsp chopped dill

  • 2 tbsp capers, rinsed, drained and roughly chopped

  • 1 tbsp Dijon mustard

  • 1 tbsp crème fraîche

  • 1 tbsp olive oil

  • Sea salt and freshly ground black pepper

  • Melba toast, crackers or toasted sourdough to serve

  • 1 lemon, cut into wedges to serve

  1. Add finely diced shallot to lemon juice and set aside.

  2. Chop salmon fillet and smoked salmon into a fine dice and place in a bowl.

  3. In a separate bowl combine dill, capers, mustard, crème fraiche, olive oil and a pinch of salt and pepper. Add lemon juice and shallot to the dill mix and fold through salmon mixture. Taste and adjust seasoning if desired.

  4. Serve atop crackers, melba toast or toasted sourdough bread with a lemon wedge on the side.

bottom of page