Smoked Salmon Dip

Smoked Salmon, Creme Fresh _ Capers dip recipe - The Cooks Pantry

RECIPE BY:

Michael Weldon

INGREDIENTS :

  • 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

SERVE WITH:

  • 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

METHOD :

  • 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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