Smoked Salmon & Grilled Zucchini Sliders with Dill Smashed Feta

Makes 14

• 2 tbsp olive oil
• 1 medium zucchini, sliced into ovals 2cm thick
• 14 brioche slider buns, split and buttered
• 100g baby leaf lettuce
• 150g cold-smoked salmon, skin removed
• Selaks ‘The Taste Collection’ Sauvignon Blanc

DILL SMASHED FETA

• 100g feta
• Zest and juice of ½ lemon
• 1 tbsp extra virgin olive oil
• 1 tbsp capers
• 1 tsp dried dill

METHODS

1. Heat the oil on a grill plate or pan over medium-high heat. Add the zucchini slices and cook for 10 minutes, flipping halfway, until very soft and developing char on both sides. Remove and allow to cool slightly.
2. To make the dill smashed feta, place the feta into a small bowl and mash roughly with a fork. Add the lemon, olive oil, capers and dill, and mix well to combine.
3. Using a sharp knife, cut the salmon into 14 even pieces.
4. To assemble, fill each slider with a small handful of baby leaf lettuce, followed by a piece of salmon, a slice or two of grilled zucchini, and a good dollop of the dill smashed feta. Serve at once, with Selaks ‘The Taste Collection’ Sauvignon Blanc.