I like to serve this as a snack, or with a fab salad/soup for lunch. It’s not great on bread. You want the salmon to dominate and not the bread. You need super thin wholeweat or poppysead crackers for crunch and texture. I like Carrs best.
o Smoked salmon - the kind that is sold in a solid chunk, NOT pre sliced. The texture and flavour is very different.
You need this: http://www.pikeplacefish.com/images/p_1148.jpg
o Philadelphia cream cheese – (cottage cheese is a bad substitute – got to be pukka I’m afraid).
o Peppadews – they are sweet and spicy and our fridge is never without them. http://www.serengetionline.com.....20420g.bmp
o South African chutney
http://youlookfab.com/welookfa.....replies=20
Shove it all into a food processor for 30 seconds and bobs your uncle. There is no need to season. The salmon is usually salty and the peppedews add enough bite. It keeps in the fridge for a good few days as well.
Here’s the salad thread to refresh your memory.
http://youlookfab.com/welookfa.....replies=33
Bon Appétit!
Angie
xxx
