Smoked Salmon Dip
This smoked salmon dip is the kind of appetiser that feels a little bit fancy without any of the fuss. Smooth, creamy, and deeply savoury, it’s made for spreading thickly on crackers, dolloping onto cucumber or piling high on toasted sourdough bread.
Servings: 6 people
Ingredients
- 150 g hot smoked salmon skin removed
- ½ French shallot finely minced
- 3 sprigs dill stems removed and finely chopped
- 2 tablespoon baby capers
- 20 mL lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon horseradish cream
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 125 g crème fraîche
Instructions
- Add salmon fillet to a bowl and break up gently using a fork.
- Add shallot, dill, capers, lemon juice and zest, horseradish, seasoning and crème fraîche. Stir well until everything is combined.
- Serve with crackers, sourdough bread or mini cucumbers.