Name: Smoked seafood and mixed vegetable antipasti
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1/3 cup (80g) sour cream; 2 teaspoon raspberry vinegar; 1 tablespoon fresh chives, chopped coarsely; 1 clove garlic, crushed; 1 large yellow zucchini (150g); 1 tablespoon raspberry vinegar, extra; 1/4 cup (60ml) extra virgin olive oil; 1/3 cup (45g) roasted slivered almonds; 1 cup (150g) drained semi-dried tomatoes; 1 large avocado (320g); 1 tablespoon lemon juice; 300 gram hot-smoked ocean trout portions; 250 gram sliced smoked salmon; 16 drained caperberries (80g); 1 lemon, cut into wedges; 170 gram packet roasted garlic bagel crisps

Ingredients

1/3 cup (80g) sour cream

2 teaspoon raspberry vinegar

1 tablespoon fresh chives, chopped coarsely

1 clove garlic, crushed

1 large yellow zucchini (150g)

1 tablespoon raspberry vinegar, extra

1/4 cup (60ml) extra virgin olive oil

1/3 cup (45g) roasted slivered almonds

1 cup (150g) drained semi-dried tomatoes

1 large avocado (320g)

1 tablespoon lemon juice

300 gram hot-smoked ocean trout portions

250 gram sliced smoked salmon

16 drained caperberries (80g)

1 lemon, cut into wedges

170 gram packet roasted garlic bagel crisps

Method

1.Combine sour cream, vinegar, chives and garlic in small bowl, cover; refrigerate until required.

2.Meanwhile, using vegetable peeler, slice zucchini lengthways into ribbons; combine zucchini in small bowl with extra vinegar and 2 tablespoons of the oil.

3.Combine nuts, tomatoes and remaining oil in another small bowl. Slice avocado thickly into a third small bowl; sprinkle with juice. Flake trout into bite-sized pieces.

4.Arrange zucchini mixture, nut mixture, avocado, trout, salmon and caperberries on large platter; serve with sour cream mixture, lemon and bagel crisps.

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