Side Servings
Double-smoked salmon dip
![](https://taste.co.za/wp-content/themes/taste.co.za/img/restaurant-sharp.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/Chef.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/prep_time.jpeg)
Wine/Spirit Pairing
Bouchard Finlayson Blanc de Mer 2017
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 300 g Woolworths hot-smoked salmon fillet with pepper and dill
- 250 g mascarpone
- 1/2 lime, juiced
- 2 T soya sauce
- 2 T milk
- 1 t sriracha
- 2 T fresh dill, chopped, plus extra to garnish
- 100 g smoked salmon, thinly sliced, for serving
- 1/2 stick celery, cut into lengths, for serving
- 1 Mediterranean cucumber, peeled, cored and cut into sticks, for serving
- Woolworths beetroot chips, for serving
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Blend the salmon, mascarpone, lime juice, soya sauce, milk, sriracha and dill until smooth and creamy.
Make salmon roses with the smoked salmon.
Transfer the dip into a serving bowl and garnish with chopped dill and the salmon roses.
Arrange on a platter with the celery, cucumber and beetroot chips.
Comments