Akaroa Salmon Garnished Properly
- 500 gms sliced smoked salmon
- black pepper
- 50 gms shallots, finely chopped
- several sprigs flat-leaf parsley, cut into strips
- 50 gms baby capers
- 50 gms gherkins, chopped
- 2 lemons, halved
- 100 gms horseradish sauce
- 30 ml cream
- cayenne pepper
- juice of half a lemon
- 4 slices of brown bread
Divide the salmon between four plates.
Grind over a little black pepper, then place the shallots, parsley, capers and gherkins in separate piles on the edge of the salmon. Put the lemon halves in the middle.
Make the horseradish cream by combining the horseradish sauce, cream, cayenne and lemon juice and serve it in a little jug on the side.
Serve with buttered bread.