Huon Lox and Cream
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 white wine vinegar
¼ cup water
Pinch of Tasman sea salt
½ a cucumber, sliced in ribbons
1 sheet lavosh bark
80g Huon Wood Roasted 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 vinegar, water, a 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.