Hot-smoked salmon, cream cheese and plump juicy capers are a classic in their own right. Add a good pinch of Australian native lemon myrtle and a little Scandinavian food flair and you’ll have a beautiful dish to serve when entertaining. Leftovers are fab as sandwich filling. Gluten-free and a dish that can help you save $ on your energy bill.
A couple of weeks ago I was working on a social media photography package for Prime Smoke Salmon, a New Zealand client I’ve come to work with recently. I’m a big fan of the quality of farmed salmon here in Australia and over the Tasman so I was happy to take on the project. Besides, the NZ fish is smoked using manuka wood chips which makes it uniquely delicious.
It was a lot of fun brainstorming serving ideas with Mum and just spending time together – cooking, shooting and chatting. Her visit was why I decided to use the native bush-food flavour of lemon myrtle, which if you’ve never tried it sits somewhere between lemon, lavender and bay.
“Let’s eat lunch”, I suggested to Mum – it was 2pm already – a fact we didn’t notice as we immersed ourselves in cooking and trial-baking cookies for #TheWholesomeCookBook sales team, so we decided to both take a break and “eat the props”.
Mum hesitated for a second: “It’s too pretty to eat!”. I agreed, but encouraged by a few words, Mum tucked into the spread and I followed suit.
It didn’t last long.