Smoked Salmon & Summer Herb Salt Dip
Easy
20mins
4-6
Smoked Salmon & Summer Herb Salt Dip
Rated 4.0 stars by 1 users
Servings
4–6
Prep Time
20 minutes
Ingredients
- 500g good quality smoked salmon
- 1 Continental cucumber, ribboned
- Sliced pickled red onion, drained
- 3 dill gherkins, ribboned for decoration
- Dill & chives for decoration
- Edible flowers for decoration
- Lavosh crackers or a baguette to serve
- 1 lemon quartered for decoration
- 250g cream cheese
- 100g creme fraiche
- 100g soft feta
- 2 tsp Gewürzhaus Summer Herb Salt
- 1 tsp maple syrup
- 2 lemons, 1 zested and juiced, 1 sliced into wedges
- 1 tsp maple syrup
- ¼ cup dill, finely chopped (reserve tips for decoration)
- ¼ cup chives, finely chopped (reserve tips for decoration)
- ¼ cup capers, drained & finely chopped
- ½ cup dill gherkins, finely diced
For the dip
Directions
For the dip
In a mixing bowl, beat the cream cheese, creme fraiche, feta, Summer Herb Salt, maple syrup, lemon zest and 1 tsp of lemon juice until stiff.
Add dill, chives, capers and gherkins. Mix well. Cover and refrigerate until required.
To serve
- Pat dry with paper towel the ribboned cucumbers, dill gherkins and pickled red onion.
Spread a generous amount of the dip on the bottom of the plate. Roll the cucumber and smoked salmon to form individual rosettes and place on top of the dip. Add the dill gherkin ribbons and pickled red onion on top randomly to be evenly distributed. Decorate with edible flowers, freshly chopped chives & dill.
- Place the remaining dip in a separate dish to be served alongside.
Recipe Note
Note: Add lemon wedges on the plate and serve with the lavosh crackers and/or baguette on the side.
