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Smoked Salmon & Dill Cream Cheese on Seeded Crackers

Smoked Salmon & Dill Cream Cheese on Seeded Crackers

Smoked Salmon & Dill Cream Cheese on Seeded Crackers

& Goats Cheese, Beetroot Relish & Chives on Almond Crackers [S]

Up to 180$ + Free Treats / Extras for Life

Allergens:

Fish

•Milk

•Wheat

•Gluten

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1

beetroot

1

dill

1

chives

1

lemon

1

cold-smoked salmon

(Contains: Fish;)

1

cream cheese

(Contains: Milk;)

1

fig & almond specialty cracker

(Contains: Milk, Wheat, Gluten, Almond; May be present: Sesame.)

1

marinated goat cheese

(Contains: Milk;)

Not included in your delivery

olive oil

balsamic vinegar

brown sugar

water

Nutritional Values

Energy (kJ)1636 kJ

Fat24.6 g

of which saturates12.8 g

Carbohydrate25.9 g

of which sugars15.6 g

Protein14.8 g

Sodium800 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Grate beetroot. In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook beetroot, the balsamic vinegar and brown sugar until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Allow to cool. Make ahead: This can be made the day before and stored in an airtight container in the refrigerator!

2

Roughly chop dill. Thinly slice chives. Zest lemon, then slice into wedges. Tear or slice cold-smoked salmon into small pieces.

3

In a medium bowl combine cream cheese, dill and a drizzle of olive oil. Season with salt and pepper. Make ahead: This can be made the day before and stored in an airtight container in the refrigerator!

4

Spread cream cheese mixture over 1/2 the fig & almond crackers. Top with smoked salmon and a squeeze of lemon juice. Sprinkle with lemon zest. TIP: Roll or fold the salmon pieces to give the crackers some height!

5

Spread marinated goats cheese over remaining crackers. Top with beetroot relish. Sprinkle over chives. Season with salt and pepper.

6

Arrange smoked salmon & dill cream cheese crackers and goats cheese, beetroot relish & chive crackers on serving platters. Enjoy!

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