serves 2
Crunchy carrot sticks and toasted tortilla chips are the perfect vehicle to enjoy this colourful dip made with creme fraiche, chives and smoked salmon.
Allergens
Utensils
Tags
Smoked Salmon
100 grams
Creme Fraiche
110 grams
Tortilla
4 unit(s)
Chives
5 grams
Shallot
0.5 unit(s)
Carrot
1 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve and peel the shallot. Chop half into small pieces.
- Finely chop the chives (use scissors if you prefer).
- Peel and trim the carrot, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
- Finely chop the smoked salmon. IMPORTANT: Wash hands and utensils after handling raw salmon.
- Cut half the tortillas into triangles (like pizza slices).
- Place on a lined baking tray.
- Drizzle with oil, season with salt and pepper (to taste) and toss to coat.
- Arrange in a single layer (use two trays if necessary).
- Bake in the oven until crispy and golden, 6-8 mins (Keep an eye on them so they don't burn).
- To a bowl, add the smoked salmon, creme fraiche, chives and 1 tsp shallot.
- Season to taste with salt and pepper. Mix well to combine.
- Serve the smoked salmon dip with carrot batons and tortilla chips alongside.
1802
kJ
Energy (kJ)
431
kcal
Energy (kcal)
25.8
g
Fat
12
g
of which saturates
32.3
g
Carbohydrate
5.7
g
of which sugars
0.7
g
Dietary Fiber
18.6
g
Protein
0
mg
Cholesterol
2.23
g
Salt
