Smoked Salmon Dip Recipe

🧂 Ingredients

• 250 g Cream cheese

  8.8 oz
• 150 g Hot smoked salmon

  5.2 oz
• A pinch of Salt and pepper
• ¼ Lemon zest & juice
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Smoked paprika
• ¼ teaspoon Mustard seeds
• 2 teaspoon Horseradish cream

  (See note 1 below)
• Ciabatta

  Thinly sliced (3mm)
• Salt
• Olive Oil

Instructions

• 1 Preheat the oven to 150°c (fan forced), line your baking tray with grease proof
  paper.
• 2 Place the thinly sliced ciabatta on a baking tray, brush with olive oil and
  season with a dash of salt.
• 3 Place in the oven for 20 minutes, or until crisp.
• 4 In a food processor (using a plastic blade) add the cream cheese, hot smoked
  salmon, a pinch of salt and pepper, lemon zest and juice, Worcestershire sauce,
  smoked paprika and horseradish. Then blitz the ingredients to your desired
  texture (see note 2 below). Stir in the mustard seeds at the end.
• 5 Place in the fridge and chill for 40 minutes to allow the dip to firm up.
• 6 Serve along side the crisp crostini (and your preferred dipping vegetables) and
  ENJOY!

Nutrition Info