Recipe and photography by Sally Cameron.
Serves 10 | Preparation time: 15mins
200g ahiaTM 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
100g salmon caviar
To garnish, fresh herbs like dill or parsley
Remove the ahiaTM smoked salmon from the packaging and allow to rest at room temperature for 10 minutes.
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.
Flake half the smoked fish and add to the creamed mixture and mix in.
Spread the creamed mixture over each of the oatcakes. Top with a couple of flakes of the remaining smoked fish. Garnish with small spoonful salmon caviar, and dill fronds. Serve with lime wedges.