Desdription Edit

This is quick, simple, flavourful and perfect for Australia's hot summer climate! Serving suggestion: Warm Turkish bread and crème fraîche mixed with a touch of horseradish.

Ingredients Edit

Directions Edit

  1. In a small bowl combine the salt, pepper and sugar.
  2. Add vodka and lemon juice and stir until dissolved.
  3. Add zest, dill, preserved lemon rind, red onion and olive oil.
  4. Place smoked salmon in a shallow casserole dish and pour over dressing.
  5. Cover and refrigerate for at least 4 hours (over night is better).
  6. To serve, strain off any excess liquid and mound on a chilled serving platter.

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