HUON Cold Smoked Salmon Antipasto Platter

Ingredients

200g HUON Cold Smoked Salmon Spinach Dill Dip:

• 1tbl olive oil
• 1 clove garlic, crushed
• ½ medium onion, chopped
• 150g baby spinach
• 220g cream cheese, room temperature
• 200ml sour cream
• 1 tsp light soy sauce
• ¼ cup fresh dill leaves
• Salt and pepper to taste

Orange and Oregano Salad:

• Zest of 1 orange
• 2 oranges, peeled and sliced
• ½ medium red onion, finely sliced
• 2 tsp fresh oregano leaves
• 1 tbsp olive oil
• Fresh cracked pepper to taste

Marinated Olives:

• ½ cup olive oil
• 1 large clove garlic, sliced
• 2 bay leaves
• Peel of one lemon, pith removed
• 1 tsp black peppercorns
• 2 tsp cumin seeds
• 250g large green olives, scored

Method

Spinach Dill Dip:

1. Heat oil in a sauté pan and add garlic, onion and spinach. Cook on medium until onion is soft and spinach is wilted.
2. Place spinach mix and all remaining ingredients in a food processor and pulse until well combined. Chill until ready to serve.

Orange and Oregano Salad:

1. Combine all ingredients and chill until ready to serve.

Marinated Olives:

1. Place oil in small pan and gently heat. Add remaining ingredients and warm until garlic is translucent. Approximately 2 -3 minutes.
2. Remove pan from heat and let flavors infuse until ready to serve.

Serves: 6