Name: Hot-smoked salmon and herb dip
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 125 gram cream cheese, softened; 1/2 teaspoon whole-grain mustard; juice ½ large lemon; 125 gram sour cream; 1 spring onion, trimmed; 1/4 cup fresh herb leaves, eg, dill, chervil, chives or parsley; salt and pepper, to season; 150 gram piece hot-smoked salmon, skin and bones removed

Hot-smoked salmon and herb dip

Sharp and tangy Copper Kettle Special Reserve Champagne Vinaigrette & Shallot chips are the perfect vessel for a scoop of this creamy, smoky and earthy dip. The richness of the cream cheese and salmon are offset with plenty of lemon and herbs, and the beautiful blush pink hue will look amazing on the table

Serves 4

Prep

15M

Ingredients

125 gram cream cheese, softened

1/2 teaspoon whole-grain mustard

juice ½ large lemon

125 gram sour cream

1 spring onion, trimmed

1/4 cup fresh herb leaves, eg, dill, chervil, chives or parsley

salt and pepper, to season

150 gram piece hot-smoked salmon, skin and bones removed

Method

1.In a large bowl place the softened cream cheese. Add mustard and lemon juice and mix with a wooden spoon until quite smooth. Add sour cream and mix well.

2.Finely slice the spring onion and roughly chop the herbs. Reserving some to garnish with, add herbs to the mix along with the spring onion. Season with a little salt and pepper.

3.Flake the salmon into the mix, carefully removing any bones that may have been left behind.

4.Lightly fold the salmon into the creamy mixture and transfer to a large bowl to serve.

5.Sprinkle with a touch of herbs to serve. This dip can be chilled prior to serving and will keep for up to 3 days in the refrigerator.

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