Smoked Salmon Dip
- 1 packet of Coles Peppered Hot Smoked Salmon, skin removed and flaked
- 50g Crème Friache
- 2tbs baby Capers, roughly chopped
- 2tbs Shallots, finely diced
- 1 bunch of Chives sliced
- 1 Lemon, zest and juice
- 1 bunch of Baby Carrots, halved lengthways
- 1 bunch of Radishes, quartered lengthways
- 1 bunch of Snow peas, sting removed
- 1 baguette, cut and toasted
- In the bowl of a stand mixer with the paddle attachment attached, add the salmon, crème fraiche, capers, shallots, chives and lemon. Beat with the paddle until combined.
- Serve in a bowl with vegetables and bread to spread the dip on. Can be made a day or two ahead and stored in the fridge. Enjoy.
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