Christmas Brunch Recipe Ideas with Rachel Khoo and LEAP
LEAP Wild Smoked Sockeye Salmon whipped cream cheese board with a vibrant herb and lemon gremolata
You can’t go wrong with the classic combo of smoked salmon and cream cheese but here’s how to elevate it for a festive brunch with LEAP’s delicately Wild Smoked Sockeye Salmon. A quick pickled lemon and herbs cut through the fluffy cream cheese and compliment the richness of the salmon. The amazing taste and succulent texture of LEAP Wild Smoked Sockeye Salmon owes to a life swimming free and sustainable sourcing in the crystal-clear waters of Alaska. An elegantly easy recipe, perfect for entertaining friends and family over the festive season.Serves 6-8 as an appetiser
Preparation time 30 minutes
Ingredients 100g LEAP Wild Smoked Sockeye Salmon 150g Cream Cheese 100g Whipping Cream 1 Lemon 5 Sprigs Dill 5 Sprigs Parsley 2 Tbsps Capers
2 Tbsps Extra Virgin Olive Oil½ Tsp Salt ½ Tsp Sugar
¼ Red Onion
8 Slices of Brioche
MethodThinly slice the red onion and set aside.
Zest the lemon and add to a small bowl. To make the gremolata, finely chop the dill, parsley and capers and mix with the lemon zest, sugar, salt and olive oil.
To segment the lemon, cut off the top and the bottom, then slice away the skin and pith. Remove the individual segments from the remaining lemon by cutting between the white lines. Cut the segments into small pieces.
Squeeze the juice from the remaining lemon into the gremolata. Mix and check for seasoning.
Whip the cream cheese with the cream until light and fluffy. Spread onto the board and sprinkle with onions, the lemon segments and then drizzle on ¾ of the gremolata.
Cut the salmon into small strips and place onto the whipped cream cheese. Finish with the remaining gremolata. Serve with hot toasted brioche, cut into triangles.
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