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Smoked Salmon Spread

Smoked Salmon Spread

with toasted chips | Serves 2
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Get 50% off your first box!
Calories
: 
396 kcal
Protein
: 
19.7g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
  • Wheat
Serving amount

100 grams

Smoked Salmon

(Contains: Fish)

110 grams

Creme Fraiche

(Contains: Milk)

4 unit(s)

Tortilla

(Contains: Wheat)

5 grams

Chives

½ unit(s)

Shallot

1 unit(s)

Carrot

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)1657 kJ
Energy (kcal)396 kcal
Fat20.7 g
of which saturates11.2 g
Carbohydrate34.8 g
of which sugars5.5 g
Dietary Fiber0.5 g
Protein19.7 g
Salt3.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper
•Peeler

Cooking steps

PDF
Get Prepped
1
  • 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.
Bake the Tortillas
2
  • 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). 
Finish and Serve
3
  • 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.
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