Salmon Fillet with Finger Lime Caviar, and an Almond, Dill and Caper Sauce

When Native Finger Limes are in season I love to cook this delicious Salmon dish with them. Once picked, these Australian indigenous rainforest fruits are quite perishable, and the tree doesn't yield fruit for very long either, so they are a very precious commodity. However, they can be frozen whole, which is a real advantage. I buy them when I find them, freeze them, and use them when I am ready. However, if you can't find Finger Limes, a fresh lime can be used as an alternative for this recipe.

Smoked Salmon and Dill Pikelets

Smoked salmon, fresh dill, and a delicious sour cream mixture served on small, bite size pikelets, this was maximum impact for minimum effort. I cheated and bought the mini pikelets from Coles, but of course with more time you can easily make them yourself, but honestly for $3.00 a packet why would you bother. These were a real hit as a Christmas entree. However, they would serve up beautifully and hold their own at any dinner or cocktail party.

My apologies there is no photo of these little beauties as they disappeared  before my eyes, as did the second batch. When life settles down after Christmas/New Year I will make some more and add a photo.

Ingredients:

300g (1 1/4 cups) sour cream (reduced fat if you prefer)
1 tbs Wholegrain Mustard
2 tbs finely chopped chives
1 tbs finely chopped dill
2 tsp lemon juice
2 x 140g pkts Coles Golden Pikelet Bites
200g smoked salmon
Dill sprigs, to serve

1. Combine the sour cream, mustard, dill, chives, and lemon juice in a small bowl. Season with salt and pepper. 
2. Spoon a little of the sour cream mixture onto each pikelet and top with some of the smoked salmon and a sprig of dill. Season with freshly ground black pepper and arrange on a serving platter embellished with extra Dill sprigs.