A quick and easy recipe for an wintery night in front of the fire with a glass of vino. We love this on a brown or white crusty bread or on some Carr’s crackers.
- 100g Connemara Smokehouse smoked salmon
- 50g Cream cheese
- 150g Crème fraîche
- 1 tbsp Lemon juice
- Ground black pepper
- 1 tsp Chopped fennel (optional)
Generally we would use the tail and head pieces for this so you can save the good slices for a platter.
In a food processor, whiz up about 80g smoked salmon, add the cream cheese and crème fraîche.
Empty into a bowl and fold in the lemon juice, ground pepper and chopped fennel if using.
Roughly chop the remaining 20g of Smoked Salmon and add to mixture to make it more rustic.
So simple, serve and enjoy…