~salmon dip and melba toast~

This 10 minute recipe was called salmon pâté, but I think it’s more a paste or a dip!

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It’s creamy and perfect for dipping raw carrots or slices of cucumber into!

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Ingredients: serves 4 – easily halved

120g smoked salmon

4tbsp crème frâiche

4tbsp mayonnaise

freshly ground black pepper

15ml squeezed lemon juice

bread or veg for dipping

How to: Place salmon, crème frâiche, mayonnaise and black pepper in a food processor. Blend until smooth and add lemon juice to taste. Put in a bowl to serve. To make the melba toast cut the crusts off slices of bread and grill on both sides until toasted nicely. Remove from the grill then holding the toast flat, slide the knife between the toasted edges to split the bread. Toast under the grill, untoasted sides uppermost, until golden and the edges curl. Serve warm, smothered with smoked salmon dip.

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This dip would also make a great filling for these tiny bread cases I made a while back.

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5 Comments

Filed under Christmas, dips and chips, fish, no-bake

5 responses to “~salmon dip and melba toast~

  1. It is a classical recipe that I so much digg & love! :) MMMM!

  2. This dish needs a party to go with it!! Saving the recipe for the next time friends are here. thanks.

  3. Yum! I loooooove salmon dip! Yours looks so good!

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