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Donal Skehan
Gjusta Smoked Salmon Plate | DonalSkehan.com
  • light-meals

Gjusta Smoked Salmon Plate

August 25

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

  • time
  • serves Serves 4
Method
  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.

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Ingredients

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

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