Smoked Salmon Lovosh By Ben Milbourne
Prep time 5 minutes
Cook time 10 minutes
125g Cream cheese
1-2 tsp Mustard
1 tbsp poppy seeds
Juice of 1 lemon
½ cup Caster sugar
¼ cup Pukara Estate White Wine Liqueur Vinegar
Pinch of Pukara Estate Salt
½ a Cucumber, sliced in ribbons
1 Sheet lavosh bark
80g Smoked Salmon, at room temperature
1 breakfast radish, cut in thin rounds
Fresh micro herbs, to serve
In a bowl add cream cheese, mustard, poppy seeds and stir. Continue stirring while adding lemon juice ¼ at a time, checking each time for flavour and consistency.
In a separate bowl, add caster sugar, white wine liqueur vinegar, water, pinch of salt and stir until sugar has dissolved. Add in cucumber ribbons and set aside for a minimum of 5 minutes.
To serve, break lavosh crackers into bite size pieces and spread cream cheese mixture over each cracker. Crumble salmon over the cream cheese mixture and top with pickled cucumber. Garnish with radish rounds and micro herbs.