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Smoked salmon tapas board

Sarah Graham
2 servings Prep: 10 mins, Cooking: 0
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With toasty pita bread.

By Food24 March 22 2012
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Smoked salmon tapas board
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Ingredients (8)

150-200 g salmon — smoked
1/2 cup cottage cheese — smooth, fat free
1 tsp creamed horseradish
2 Tbs pesto — basil, coriander or watercress
1 avocado — chopped
1 lime — wedges
2 Tbs capers
2 pitta breads
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Method:

Pre-heat oven to the grill setting. Microwave pitas for 1-2 minutes or until just thawed if using frozen.

Mix together the cottage cheese and horseradish and pour into a small bowl.

Arrange all the remaining ingredients on a platter in small serving dishes. Squeeze a little lime juice over the salmon and the avocado.

Place the pitas under the grill for about 2 minutes on each side, until warmed through and just starting to crisp on the outside.

Cut into two halves and then stuff each half with an assortment of the ingredients and enjoy.

Reprinted with permission of Sarah Graham. To view Sarah Graham‘s blog. Click here.

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