400g thinly sliced smoked salmon
250g punnet qukes baby cucumbers, sliced diagonally
2 small avocados, halved, sliced crossways
1 small red onion, thinly sliced into rings
Thinly sliced rustic baguette, to serve
¼ cup olive oil
¼ cup white balsamic vinegar
1 cup fresh basil leaves (25g)
1 small clove garlic, chopped
HERBED CREAM CHEESE
2 tablespoons thinly sliced fresh chives
2 tablespoons finely chopped fresh dill
1 tablespoon drained baby capers, chopped
1 teaspoon finely grated lemon rind
250g block cream cheese
To make basil dressing, blend all ingredients in a blender until smooth. Season with salt and pepper. Transfer to a serving bowl.
To make herbed cream cheese, combine chives, dill, capers and rind in shallow dish. Carefully press onto the outside of the block of cheese.
Arrange smoked salmon, cucumbers, onion, avocados and cheese on a grazing platter. Serve with dressing and baguette.