Frankie201801-02

i’m feeling... leisurely

LAIDBACK BREAKFAST PLATTER

---

It’s important to wave goodbye to the daily grind once in a while

and treat yourself to a leisurely graze. That’s where the breakfast platter

comes in, with a pick ‘n’ mix of delights from the nearest deli –

add these simple recipes and you have your own personal buffet.

SMOKED SALMON AND

DILL CREAM CHEESE

INGREDIENTS

125g cream cheese, at room temperature

zest of a lemon, plus its juice

1/4-1 tsp hot sauce

125g hot smoked salmon

2 tsp dill, finely chopped

salt and pepper

HOW TO

Put the cream cheese, lemon zest and 1/4 teaspoon

of hot sauce in a small bowl, then beat with a fork until

smooth. Taste it for hotness, and add a little more hot

sauce if needed (there should be a hint of spice,

not a full-on tongue assault).

Flake in the hot smoked salmon and dill. Fold it

into the cream cheese, adding a little lemon

juice if it seems a bit stiff.

Season to taste with salt and freshly cracked black pepper.

Cover and store in the fridge until ready to serve.

Makes more than enough to lavishly

spread on a couple of bagels.

PINK PICKLED

ONIONS AND RADISHES

INGREDIENTS

1 1/2 tsp salt

1 1/2 tsp caster sugar

3/4 cup red wine vinegar

2 tsp capers

1 medium red onion, finely sliced

3 medium radishes, finely sliced

HOW TO

Put the salt, sugar and vinegar in a small pot and stir

until the salt and sugar have dissolved. Heat until nearly

boiling, then remove from the stove and add the capers,

onion and radishes.

Transfer to a bowl or jar and let steep for at least 20

minutes before using. If you’re making these in advance,

cover and store in the fridge.

Makes about two cups of pink pickles.

good morning, sunshine