Taking inspiration from butter boards, this delicious dip board is a great appetiser.
Serves 10–12
5 minutes
Ingredients
For the taramosalata
- 1 cup Fresh Fodder taramosalata
- ¼ cup (35g) pitted kalamata olives, chopped
- ¼ cup (35g) smoked almonds, chopped
- tbs dill leaves
- Oil, for frying
- 2 tbs capers, drained well
- 1 cup Fresh Fodder tzatziki
- ½ red onion, finely chopped
- 75g hot smoked salmon, flaked
- Crusty bread and crudités, to serve
For the tzatziki
Method
1
In a small saucepan, add oil to cover 1cm up the sides. Place over medium-high heat.
2
Once the oil is hot (about 3–4 minutes), fry the capers until they are crispy and have started to open, about 4–5 minutes. Drain well on paper towel and set aside.
3
On a serving board, spread out the taramosalata and tzatziki. On the taramosalata, layer the olives, almonds and dill. On the tzatziki, layer over the red onion, salmon and fried capers.
4
Serve with crusty bread and crudités on the side.
