Smoked Salmon & goats cheese spread

Creamy smoked salmon & goats cheese spread served on oatcakes with salmon caviar. Recipe and photography by Sally Cameron.

Serves 10 | Preparation time: 15mins

Ingredients  

• 200g Ahia^TM Smoked Salmon
• 250g cream cheese
• 100g creamy goats cheese
• 2 tablespoons capers, diced
• 2-3 pickled gherkins, diced
• 1 teaspoon smoked paprika
• 1 tablespoon lemon zest
• 180g oatcakes
• 100g salmon caviar
• To garnish, fresh herbs like dill or parsley

Method 

1. Remove the Ahia^TM Smoked Salmon from the packaging and allow to rest at room temperature for 10 minutes.
2. Beat the cream cheese and goats’ cheese together with a wooden spoon, until creamy. Add the capers, gherkins, paprika, lemon zest and season to taste with salt and freshly ground black pepper.
3. Flake half the Ahia^TM Smoked Salmon and add to the creamed mixture and mix in.
4. Spread the creamed mixture over each of the oatcakes. Top with a couple of flakes of the remaining Ahia^TM Smoked Salmon. Garnish with small spoonful salmon caviar, and dill fronds. Serve with lime wedges.