Ingredients
1 (3.5 oz.) tin smoked Salmon
1 (3.5 oz.) tin smoked Rainbow Trout
4 oz. cream cheese
0.5 cup crème fraîche
2 tbsp. shallot, minced
2 tbsp. capers, minced
2 tbsp. fresh dill, chopped
2 tbsp. fresh chives, chopped
1 tbsp. olive oil
1 tsp. hot sauce
1.5 tsp. Ghost Dust | House Seasoning
Juice from half a lemon
Salt & pepper
For Serving
Extra chopped dill
Potato chips
Persian cucumber wedges
Preparation
Mince shallot and capers, chop the fresh herbs, then set aside. In the bowl of a food processor, combine salmon, cream cheese, créme fraîche, olive oil, lemon juice, and hot sauce. Pulse until just combined, careful not to blend the mixture too finely. You want some visible pieces of salmon in the spread.
Fold in shallot, capers, dill, chives, Ghost Dust | House Seasoning, salt, and pepper. Serve in a crudité presentation with potato chips and cucumber wedges. This spread is also fantastic on toast. Enjoy!
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