Smoked salmon antipasti

Get creative with your Christmas leftovers to create this vibrant smoked slamon antipasti.

• 8 sourdough bread slices
• 1/3 cup (80ml) olive oil
• 1 teaspoon bottled horseradish
• 250g cream cheese
• 250g fresh ricotta
• Finely grated 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

Energy 2815kJ	Fat saturated 19.00g
Fat Total 47.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 30.00g	Dietary Fibre g
Protein 30.00g	Cholesterol mg
Sodium 1194.82mg

All nutrition values are per serve.

1. 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.

2. 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.

3. 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.

4. Step 4

   Drizzle smoked salmon dip with remaining 1 tablespoon oil and garnish with extra dill sprigs. Serve with asparagus, artichoke hearts and bread.