Lemon Caper Salmon
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
Add finely diced shallot to lemon juice and set aside.
Chop salmon fillet and smoked salmon into a fine dice and place in a bowl.
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.
Serve atop crackers, melba toast or toasted sourdough bread with a lemon wedge on the side.