Smoked Salmon Dip Recipe - Using Creme Fraiche

Ingredients

200g smoked salmon
pinch of cayenne pepper
300ml creme fraiche
salt and pepper
1/4 lemon - juice

Method

Place the smoked salmon into a food processor with the cayenne and process until fairly smooth. Chill it by putting it in the fridge for 30 minutes until well chilled.
Take out and add the creme fraiche and process again, add the lemon juice to taste and freshly ground black pepper. Taste before adding salt because the smoked salmon is quite salty already.

There are many variations of this smoked salmon dip recipe that you can try.

Add half creme fraiche and half cream cheese, this will make more of a smoked salmon pate recipe. You can then spread the pate on blinis or croustardes or crostini for canapes.
Add a couple of tablespoons of mayonnaise to the smoked salmon dip mixture for a slightly richer taste.
Add some chopped dill.
On a diet?

For a low fat version just substitute the normal creme fraiche, cream cheese or mayonnaise for the low fat version, you really won't notice the difference.
Add 1 or 2 tablespoons of creamed horseradish to the mixture - taste after 1 tablespoon and adjust to suit your individual needs.

All of the above variations will work with the alternative smoked fish.

Have you got a favourite Smoked Salmon Recipe?

Share a smoked salmon recipe that you love to cook and eat. It can be either a recipe using smoked salmon or a recipe for smoked salmon.