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Ingredients

8 sourdough bread slices
1/3 cup (80ml) olive oil
1 teaspoon bottled horseradish
250g cream cheese
250g fresh ricotta
Zest and juice of 1 lemon
200g smoked salmon, torn
2 tablespoons dill, plus extra sprigs to serve
1 tablespoon salted capers, rinsed, drained
1 bunch asparagus, blanched, refreshed
4 marinated artichoke hearts, halved

Method

Step 1 Preheat oven to 200°C. Brush the bread with 2 tablespoons oil and place on a large baking tray. Bake for 12-15 minutes, turning halfway through, until crisp and golden.
Step 2 Meanwhile, place horseradish, cream cheese, ricotta and lemon zest and juice in a food processor and whiz until smooth. Add salmon and dill and pulse until just combined. Stir through capers and season. Cover and chill.
Step 3 Heat a chargrill pan over medium-high heat. Brush asparagus with 1 tablespoon oil and season. Grill, turning, for 2-3 minutes until charred.
Step 4 Drizzle smoked salmon dip with remaining 1 tablespoon oil and garnish with extra dill sprigs. Serve with asparagus, artichoke hearts and bread.

Smoked salmon antipasti

How to make Smoked salmon antipasti

Ingredients

Method