Try a clever Christmas-themed update on the ‘butter board’ trend (that’s butter spread on a board with various toppings, ready to slather on bread)
Prep:25 mins
Serves 6 – 8
300g Philadelphia intense garlic & herb soft cheese½ cucumber½ fennel50g rocket1 tbsp extra virgin olive oil250g smoked salmon½ red onion, thinly sliced50g pomegranate seeds2 lemons, cut into wedgesTyrrell’s sweet chilli & red pepper crisps, melba toast or mini bagels, to serve
STEP 1Take a large round serving board (ours was 45cm in diameter) and use a small butter or palette knife to neatly apply dabs of the soft cheese around the edge of the board to create two rings, in a sunburst shape, leaving a space in the middle.STEP 2Use a vegetable peeler or mandoline to shave thin ribbons of cucumber and slices of fennel, saving any fennel fronds to scatter over at the end. Toss the fennel and cucumber ribbons together with the rocket, a drizzle of the olive oil, squeeze of lemon and some seasoning. Arrange the salad on top of the cheese, then tear the salmon into smaller pieces and drape these over the top.STEP 3Scatter over the onion and pomegranate seeds, drizzle over the remaining olive oil and season with a grinding of black pepper. Tuck some lemon wedges into the salad and pile blinis, mini bagels or melba toasts on the side. Serve in the middle of the table so everyone
can help themselves.
