The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Cold Smoked Salmon
2 packet
Fig & Almond Specialty Cracker
(Contains: Wheat, Gluten, Almond, Milk; May be present: Sesame. )
1 packet
Beetroot Relish
1 packet
Cream Cheese
(Contains: Milk; )
1
Lemon
Chives
Finely chop chives. Zest lemon to get a pinch, then slice into wedges.
In a medium bowl, combine cream cheese (see ingredients), lemon zest, 1/2 the chives and a drizzle of olive oil. Season with salt and pepper. Make ahead: This can be made the day before and refrigerated in an airtight container!
Tear or slice cold-smoked salmon into small pieces.
Spread cream cheese mixture over crackers. Top 1/2 the crackers with smoked salmon and season with pepper. TIP: Roll or fold the salmon pieces to give the crackers some height!
Top remaining crackers with beetroot relish. Season with salt and pepper.
Add a squeeze of lemon juice over crackers. Arrange zesty smoked salmon cream cheese crackers and beetroot relish cream cheese crackers on serving platters. Garnish with remaining chives to serve. Enjoy!