Smoked Salmon Spread
with toasted chips | 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.
Tags:
Super Quick
•Calorie Smart
Allergens:
Fish
•Milk
•Wheat
Total Time10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
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
Nutrition Values
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 g
Protein19.7 g
Cholesterol0 mg
Salt3.38 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.
Utensils
•Baking Sheet with Baking Paper
•Peeler
Instructions
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.
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).
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.
