Salmone Di Capri Recipe
Cold Smoked Salmon with a Horseradish Crème Cheese Spread, with a Lemon and Herb Pesto - served with Grilled Italian Focaccia Bread
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Ingredients
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Cold Smoked Salmon
Horseradish Crème Cheese Spread
Lemon and Herb Pesto
Grilled Italian Focaccia Bread
Method
Cold Smoked Salmon Preparation
- 1
Prepare the Salmon
On a serving plate, arrange the cold smoked salmon. Sprinkle with capers, fresh dill, and drizzle with lemon juice. Set aside to marinate for a few minutes.
Horseradish Crème Cheese Spread Preparation
- 2
Make the Spread
In a mixing bowl, combine the cream cheese, prepared horseradish, chopped fresh chives, salt, and black pepper. Mix until smooth and well combined. Refrigerate until ready to serve.
Lemon and Herb Pesto Preparation
- 3
Prepare the Pesto
In a food processor, combine fresh basil, pine nuts, garlic clove, olive oil, fresh lemon zest, grated Parmesan cheese, salt, and black pepper. Blend until smooth. Adjust seasoning to taste, and set aside.
Grilling the Focaccia Bread
- 4
Assembly
- 5
Serve the Dish
Spread a generous amount of horseradish crème cheese on each slice of grilled focaccia. Top with the marinated cold smoked salmon and drizzle with lemon and herb pesto. Garnish with additional dill if desired and serve immediately.
