Smoked Salmon Dip With Chilli Infused Oil

by Tenina Holder

A quickie for a crowd, and a pleaser all round….I will post the infused oil recipe soon, there are so many options for the infused oil flavors to add, that this could be reinvented several ways…hope you love this with the Spelt Crackers, the GF Almond Crackers, or just plain toasted Turkish Bread. I am off to Perth Royal Show, Dairy Judging Duty again this week, so there might be a bit of a cheese theme on here for a few days or so…or not, depending on my lactose tolerance policy! I do of course get to bring home my body weight in ice cream, cream, yoghurts and the most amazing cheeses you can imagine! Any suggestions for dairy recipes you would like to see? Leave a comment and I will do my best…tough gig, but someone has to do it!

Need

  • 15 g capers
  • 1/2 lemon, zest
  • 150 g mascarpone cheese
  • 250 g cream cheese
  • 1 juice of a lemon
  • Salt and pepper to taste
  • 100 g smoked salmon
  • Chilli Infused oil to drizzle (Souper Bowl Booklet)

Do

1  

Place capers and lemon zest into Thermo bowl and chop 4 sec/speed 7.

2  

Add remaining ingredients except infused oil and blend 4-5 sec/speed 5.

3  

Scrape into serving bowl and garnish with Chilli Oil and freshly snipped chives.

More

Serve with sliced cucumber, baby Roma tomatoes and crackers or toasted bread of choice.

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