Gjusta Smoked Salmon Plate

A favourite brunch dish from one the real stars of LA’s food scene, Gjusta. Simply assembled this dish is all about good ingredients.

1. Start with the labneh, it is worth making these labneh balls two or three days in advance. Lay a piece of muslin in the bottom of a sieve and empty in your yoghurt. Gather the edges of the cloth, enclosing the yoghurt, and place the sieve over a bowl. Leave in the fridge and allow to drain for 2 days.
2. Gently squeeze out any excess liquid and open the muslin to reveal your labneh. Arrange the dill on a plate. Divide in 12 and roll into balls with slightly damp hands before pressing gently into the dill.
3. Heat the vinegar and sugar with 50ml water in a small pan. Let the sugar dissolve and bring to a gentle simmer. Remove from the heat and add the coriander and mustard seeds. Place the shaved fennel into a small bowl or sterilized jar. Pour over the pickling liquid and leave to cool and pickle for 1-4 hours.
4. To serve, arrange all the elements on a board and let your guests select as they wish.

For the labneh balls:

500g good quality yoghurt, 10% fat if possible

4 tbsp chopped dill

For the pickled fennel:

50ml rice wine vinegar

1 tbsp. caster sugar

1 tsp coriander seeds

1 tsp mustard seeds

2 fennel bulbs, very thinly sliced

To serve:

200g smoked salmon

2 tbsp salted capers

1 red onion, thinly sliced

250g cherry tomatoes, halved

4 slices rye bread, toasted