Ingredients
- 300gm packet of Harbour Fish Salmon (smoke the salmon using your preferred method, see my version below).
- Half red onion finely chopped
- 1 Tbsp capers
- Large handful flat leaf parsley and dill (or fennel) Janefield Hydroponics (finely chopped)
- 1 lemon the zest and juice
- 200gm sour cream
- Sea salt and black pepper
Salmon Smoked Spread
Method
- Smoke the salmon - I use a cast iron pan with a wire rack and a cloche style lid to cover the pan while smoking, with wood chips sprinkled in the pan & a wire rack placed on top with the salmon (that has been sprinkled in brown sugar and salt and lef
- Put lid over the top rack and pan, put the gas on high and once the pan is heated turn it down to allow the chips to slowly smoke the salmon
- In a bowl combine chopped onion, capers, herbs, zest and juice of lemon and sour cream, mix well
- Flake in the smoked salmon and gently fold with enough salt and pepper to taste
- Add more lemon and zest if required
- Serve with the Walnut Rosemary Crackers
Comments
Recipe from Elizabeth Marshall.
