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Prep time: 30 min
Cook time: 15 min
Servings: 6
Serving: 1- 50 gram
Serve with your favorite bread, bagels (or even Jerusalem bagels).
Garnish. If you have a few sprigs of thyme, fresh dill or parsley, add them in!
Ingredients
Dips
Kräuterquark
Lemon Feta Dip
Jerusalem Bagel
4 eggs, soft boiled
Kosher salt
red pepper flakes or Aleppo pepper
12 ounces smoked salmon
4 ounces cream cheese
3 ounces feta cheese, sliced into slabs
1 cucumber, thinly sliced into rounds
1 bell pepper (any color), thinly sliced into rounds
1 vine-ripe tomato, thinly sliced into rounds
5 radishes, thinly sliced into rounds
1/4 cup assorted olives
1/3 cup marinated artichoke hearts
1 smal red onion, thinly sliced into rounds
1 lemon, cut into wedges
Directions
Soft boil the eggs. When the eggs are ready, transfer them to a large bowl of iced water and let them sit for about 2 minutes. Peel the eggs and cut them in halves and season with kosher salt and a pinch of red pepper flakes or Aleppo pepper.
To assemble the salmon platter, place a small bowl of cream cheese or labneh in one third of the the platter. Place the feta cheese in another corner of the platter. Arrange the salmon, cucumbers, bell peppers, tomatoes, radish, onions, olives, artichoke hearts and lemon wedges around the cheese. Sprinkle a little more red pepper flakes or Aleppo pepper.
Serve with your favorite crackers, crostini, bagels, pita wedges or even pita chips!
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