Smoked salmon brunch platter

title="Smoked salmon brunch platter"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoked-salmon-brunch-platter.jpg" srcset="https://img.taste.com.au/CB7clQUq/w720-h480-cfill-q80/taste/2016/11/smoked-salmon-brunch-platter-87343-1.jpeg 720w, https://img.taste.com.au/gESd7v1P/w643-h428-cfill-q90/taste/2016/11/smoked-salmon-brunch-platter-87343-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Smoked salmon brunch platter"
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(2) Rate it

• 0:20 Prep


• 0:20 Cook


• 
  8 Servings


• Capable cooks

Relax and enjoy this delicious Christmas salmon platter to share with family and friends.

Featured in
Christmas menu plans, Celebrations

Ingredients

• 400g tomato medley mix


• 2 bunches asparagus, cut into thirds


• 1 tablespoon olive oil


• Olive oil cooking spray


• 180g haloumi, cut into 1cm thick slices


• 150g baby spinach


• 1 avocado, thinly sliced


• 200g smoked salmon (8 slices)


• 1 tablespoon drained baby capers

Sour cream dressing

• 1/4 cup sour cream


• 1 tablespoon lemon juice


• 1 1/2 tablespoons finely chopped dill


• 1 1/2 tablespoons finely chopped chives


• Pinch of caster sugar

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Place tomatoes, asparagus and oil in a bowl. Season with salt and pepper. Toss to combine. Place on prepared tray. Roast for 12 to 15 minutes or until vegetables are just tender. Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Spray a non-stick frying pan with oil. Heat over medium-high heat. Cook haloumi for 2 minutes each side or until deep golden. Transfer to a plate. Set aside.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Arrange spinach leaves over a large platter. Top with avocado, haloumi and tomato and asparagus mixture and salmon slices. Sprinkle with capers.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Make Sour cream dressing Place sour cream, lemon juice, dill, chives, sugar and 1 tablespoon cold water in a small bowl. Season with salt and pepper. Whisk until combined. Serve dressing with platter.
  
  
  

Nutrition

• 950 kj

  Energy




• 17.4g

  Fat Total




• 6.6g

  Saturated Fat




• 2.4g

  Fibre




• 13.6g

  Protein




• 34mg

  Cholesterol




• 1135mg

  Sodium





• 3g

  Carbs (total)

All nutrition values are per serve

Notes

Super server: Use 2 x 250g punnets grape tomatoes, instead of tomato medley and save about $2.98.

• Author: Katrina Woodman


• Image credit: Andrew Young


• Publication: Super Food Ideas

Source: taste.com.au