Celebrate the Easter long weekend with an afternoon garden party menu, and let your guests help themselves to a series of delectable bites.
- Rinse the salmon, then pat dry with paper towel. Enclose in plastic wrap and freeze for 1 hour (this makes slicing easier).
- Meanwhile, place lemon zest and juice, eschalot, sugar and 1 teaspoon salt in a bowl. Slowly whisk in oil to combine. Set aside.
- Just before serving, use a very sharp knife to cut very thin salmon slices. Spread on a platter, drizzling with dressing as you go. Scatter with capers, dill and flowers. Serve with bread and butter if desired.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set