Smoked Salmon & Dill Cream Cheese on Seeded Crackers
& Goats Cheese, Beetroot Relish & Chives on Almond Crackers [S]
- Fish
- Milk
- Wheat
- Gluten
- Almond
- May contain traces of allergens
- Sesame
Ingredients
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
Cooking Steps
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!
Roughly chop dill. Thinly slice chives. Zest lemon, then slice into wedges. Tear or slice cold-smoked salmon into small pieces.
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!
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!
Spread marinated goats cheese over remaining crackers. Top with beetroot relish. Sprinkle over chives. Season with salt and pepper.
Arrange smoked salmon & dill cream cheese crackers and goats cheese, beetroot relish & chive crackers on serving platters. Enjoy!
