Smoked Salmon Dip Kit with Sourdough, Serves 4
Ingredients
Sourdough
- 1 par-baked artisan sourdough
Smoked Salmon Dip
- 180 g smoked salmon
- 150 g cream cheese
- 1 lemon zested & juiced
Instructions
- Preheat oven to 180°C.
- Place bread on a tray and heat for 15-20 minutes, until lightly brown with a crispy crust.
- Flake fish into a bowl with cream cheese, lemon zest and juice. Mash to combine and season with salt and pepper. Garnish with fresh herbs as desired.
- Serve sliced bread smothered in salmon dip.