Cold Smoked Salmon Recipe
fresno chili, smoked trout roe, horseradish dill labneh, latke tots
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Ingredients
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Cold Smoked Salmon
Method
Preparation of Horseradish Dill Labneh
- 1
Make the Labneh Mixture
In a bowl, combine 1 cup of labneh with 1 tablespoon of horseradish and 2 tablespoons of chopped fresh dill. Mix well until all the ingredients are evenly combined. Adjust seasoning with salt if necessary.
Preparation of the Fresno Chili
- 2
Prepare the Fresno Chili
Cut the Fresno chilies in half lengthwise and remove the seeds if you prefer less heat. Slice them thinly into rings for garnish.
Assembly of the Dish
- 3
Plate the Ingredients
On a serving platter, lay out the cold smoked salmon in an elegant manner. Dot the salmon with small spoonfuls of smoked trout roe across the fillets.
- 4
Garnish
Sprinkle the sliced Fresno chili over the salmon and roe for a pop of color and heat.
- 5
Serve with Labneh
Spoon the horseradish dill labneh onto the plate, allowing guests to add it to their salmon as desired.
- 6
Add Latke Tots
Place the latke tots on the side of the platter to serve as a crunchy complement to the dish.