Preparation
- Start with the pickled cucumber. Slice the cucumbers, shallots and olives and put them in a bowl. Mix together the vinegar, salt and sugar and pour over the vegetables. Set aside for 15 minutes.
- Preheat the oven 200°C, fan 180°C, gas 6. Halve the radishes and put them and the asparagus in a roasting tray. Season well and drizzle with the oil. Roast in the oven for around 15 minutes, or until tender.
- Meanwhile, put the potatoes in a saucepan and cover with cold water. Bring to a simmer over a medium-low heat and simmer for 15-20 minutes, until the potatoes are tender. Drain, return to the pan and add the butter and parsley with some seasoning. Set aside for the butter to melt.
- Stir the lemon juice and zest through the crème fraîche and season well. Transfer to a small bowl.
- Roughly flake the hot smoked salmon and arrange in the middle of a large sharing board. Surround with the potatoes, roasted asparagus and radishes, pickled cucumber, lemon crème fraîche and toasted rye bread. Serve in the middle of the table for everyone to share.
Switch up the classic charcuterie board this Easter weekend and make hot smoked salmon the star of your warm weather sharing platter.
