Salmon Brunch Board
Photography Josh Griggs.
Celebrate brunch in style with a feast of salmon, fabulous dips, one of our favourite potato salads and chewy toasted bagels.
Serves: 8
INGREDIENTS
SALMON BOARD
500g hot smoked salmon
200g sliced smoked salmon
1–2 bunches asparagus, blanched
Caperberries (plus any other pickles you fancy)
Toasted bagels
Fresh dill or fennel fronds
Potato and Egg Salad (see below)
Creamy Whipped Feta (see below)
Avocado and Herb Dip (see below)
Quick Pickled Red Onions (see below)
POTATO AND EGG SALAD (GF, V)
500g small waxy potatoes, scrubbed
3 hard-boiled eggs, roughly chopped
¼ cup finely chopped cucumber
1 tsp poppy seeds, toasted
⅓ cup each good-quality mayonnaise and sour cream
1 tbsp horseradish sauce
Sea salt and ground pepper
CREAMY WHIPPED FETA (GF, V)
½ cup each cream cheese (room temperature) and soft feta
Pinch sea salt
AVOCADO AND HERB DIP (GF, V)
Flesh of 2 avocados
¼ cup each fresh basil and dill
1 clove garlic, crushed
Sea salt and ground pepper
QUICK PICKLED RED ONIONS (GF, V)
⅓ cup apple cider or white wine vinegar
1 tsp each caster sugar and sea salt
1 large red onion, thinly sliced
METHOD
SALMON BOARD: Place the hot smoked salmon and sliced salmon on a large wooden board or platter along with asparagus, caperberries and bagels. Add the Potato and Egg Salad, Creamy Whipped Feta, Avocado and Herb Dip, and Quick Pickled Red Onions in small bowls and arrange on the board.
POTATO AND EGG SALAD: Cook the potatoes in salted boiling water until tender. Cool, then halve or quarter if large. Whisk the dressing ingredients together until smooth and season. Add the potatoes and toss to coat. Add the eggs and half the cucumber and gently combine. Transfer to a serving bowl and top with the remaining cucumber and poppy seeds.
CREAMY WHIPPED FETA: Blitz all ingredients together with a stick blender or small food processor until smooth and light.
AVOCADO AND HERB DIP: Blitz all ingredients together until smooth and bright green using a stick blender or small food processor.
QUICK PICKLED RED ONIONS (GF, V): Whisk the vinegar, sugar and salt in a bowl to dissolve the sugar. Add the onion and toss together. Cover and refrigerate until ready to use, stirring occasionally.Drain before serving. Keeps up to one week in the fridge.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.