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Garlic-butter kingklip and smoked salmon spread
4 to 6
Easy
10 minutes
10 minutes
Ingredients
- 1 pack Woolworths kingklip portions in garlic-and-herb butter
- lemon wedges, for serving
- 1 T caperberries or capers, drained
- 1 x 80 g pack Woolworths oak-smoked salmon slices
- 1 T soya sauce
- olive oil
- 1 x 100 g pack Woolworths smoked trout ribbons
- black or white sesame seeds, to garnish (optional)
- 1 x 600 g pack Woolworths lightly smoked trout side
- fresh dill, to garnish
Method
1. Cook the kingklip according to package instructions. Transfer to a serving plate and spoon over the buttery sauce.
2. Garnish the kingklip with lemon wedges and capers.
3. Arrange the smoked salmon slices in a shallow dish. Drizzle with soya sauce and olive oil. Garnish with sesame seeds if using.
4. Serve the smoked trout ribbons as is.
5. Garnish the smoked trout side with fresh dill and serve whole or flaked.
Cook’s note: Serve everything at room temperature with crusty bread and pickles.