Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4

Ingredients

125g cream cheese

1-2 tsp mustard

1 tbsp poppy seeds

Juice of 1 lemon

½ cup caster sugar

¼ cup Pukara Estate White Wine Liqueur Vinegar

¼ cup water

Pinch of Pukara Estate Salt

½ cucumber, sliced into ribbons

1 sheet lavosh bark

80g smoked salmon, at room temperature

1 breakfast radish, cut into thin rounds

Fresh micro herbs, to serve

Method

In a bowl, add cream cheese, mustard, and poppy seeds, and stir. Continue stirring while adding lemon juice ¼ at a time, checking for flavor and consistency.

In a separate bowl, add caster sugar, white wine liqueur vinegar, water, and a pinch of salt, stirring until the sugar has dissolved. Add cucumber ribbons and set aside for at least 5 minutes.

To serve, break lavosh crackers into bite-sized pieces and spread the cream cheese mixture over each cracker. Crumble smoked salmon over the cream cheese mixture and top with pickled cucumber. Garnish with radish rounds and micro herbs.