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
- 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.
- 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.
- Using a sharp knife, cut the salmon into 14 even pieces.
- 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.