Hot n Smoky Dip
Hot n Smoky Dip
Rated 5.0 stars by 1 users
Category
Inverawe
Cuisine
Mediterranean
Servings
4
Smooth, spicy and luxurious, and great for informal parties. I serve this with Italian bread sticks for dunking - very moreish!
Ingredients
-
250g (9 oz) cold-smoked salmon or trout
-
150ml (¼ pint) thick Greek yoghurt
-
150ml (¼ pint) soured cream
-
juice of 1 lime
-
½ - 1 teaspoon of Tabasco sauce
-
1 teaspoon smoked paprika (pimentón)
-
½ teaspoon freshly ground black pepper
Directions
Put the salmon into a food processor and blend in short bursts until smooth. Add the remaining ingredients and blend again in short bursts until smooth - do not overwork. Pile into a bowl, cover and chill for at least 2 hours to allow the flavours to develop.
Serve with Italian breadsticks for dunking!