Smoked salmon taramasalata
This Greek dip is an original way to use up leftover smoked salmon and works well on a sharing mezze platter
- Prep: 10 mins
No cook
- Serves 4 as a starter
- Easy
Ingredients
- 100g smoked salmon
- 200g low-fat soft cheese
- 100g crème fraîche
- juice 1 lemon
- drizzle of olive oil, to serve
- black kalamata olive and toasted pitta bread, to serve
Method
-
Tip the salmon, soft cheese, crème
fraîche and lemon juice into a food
processor. Blitz everything until smooth,
then stir in a very large pinch cracked
pepper. Spoon the mix into a large bowl,
drizzle with olive oil and serve with
toasted pitta bread and olives.
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