New Zealand King Salmon pretzel stick with dill sour cream & capers
20 finger food sticks or approx 40 canapés
|10||New Zealand King Salmon Cold Smoked Slices|
|10||Fresh Pretzel Sticks|
|30gms (1oz)||Red Onion – finely sliced|
|20 sprigs||Watercress tips or leaves|
|Dill & Sour Cream|
|300gms (10.5oz)||Sour Cream|
|2 teaspoons||Dill – finely diced|
|1 teaspoon||Chive – finely diced|
Method - Dill & Sour Cream
- Mix all the ingredients together until they are well combined & place in a piping bag to fill the pretzels.
- Cut the pretzel along the length from end to end but not completely in half.
- Open up the pretzel stick & using a piping bag, pipe an even amount of dill sour cream in each of the pretzel sticks. Continue to fill the pretzel stick with a slice of salmon in each stick (you may need to cut the salmon slice in half to achieve this).
- Garnish by evenly sprinkling the capers, red onion & watercress on each pretzel stick. You may need more capers, red onion & watercress if you are making canapés.