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    Salami Platter

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    Salami Platter

    There is a superb range of salamis at the delicatessen counter. Ask for them thinly sliced to enjoy the smoked wood, sweet or spiced flavours. Serve a selection of salami with olives and bread sticks as a speedy starter, accompaniment to drinks or as part of a buffet.

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: Serves 6 as part of a buffet


    • 9 slices Italian Spianata
    • 6 slices Belgian Pepper Salami
    • 6 slices Milano Salami
    • 9 slices Chorizo Ibérico
    • 6 slices Napoli Salami
    • 9 slices Hungarian Salami
    • 9 slices Chorizo
    • 6 slices German Garlic Rosette
    • 75g caperberries
    • 100g each of Waitrose Large Black Olives Marinated with Peppers, Provençal Olives and Italian Marinated Olives (all from the delicatessen counter)
    • 1 pack Boulevard Dip Sticks
    • 1 pack Waitrose Grissin


    1. Fold the larger slices of salamis in half and roll the remaining slices into cigars or cornets and arrange on a large platter.
    2. Garnish with the caperberries. Place the olives and dip sticks into small bowls and the grissini in a tumbler.

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    Cook's tips

    Can be prepared in advance, covered with cling film and chilled until required. Remove from the refrigerator 30 minutes before serving.


    Any other cold meats from the delicatessen counter can be used to make up a platter- combinations are endless. The cornets could be filled with cream cheese.


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