3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Leek and smoked salmon dip


Print:
4

Ingredients

600 g

  • 1 leek, white part only (approx. 180g), sliced
  • 1 Garlic clove, peeled
  • 30 g Butter
  • 20 g extra virgin olive oil
  • 1 lemon, juice and finely chopped zest
  • 30 g dry white wine
  • 250 g Cream Cheese, Cubed
  • 180 g hot smoked salmon, (thick cut), skin removed and shredded with your fingers
  • 1 tbsp dill or chives, finely chopped, plus extra to garnish
5

Recipe's preparation

  1. Add sliced leek and garlic into bowl. Chop 2 sec | SP 5.

  2. Add butter, oil, lemon zest and sauté 10 min | 100°C | SP 1.

  3. Add wine & lemon juice and cook 4 min | Varoma | SP 1.

  4. Let cool to room temperature. Season with salt & pepper and process 10 sec | SP 7.

  5. Add cream cheese and slowly combine 10-20 sec | SP 4 until smooth. Scrape down sides.

  6. Add shredded salmon and chopped herbs, season with salt & pepper, and combine 10 sec | Counter-clockwise operation | SP 3 until evenly mixed.

  7. Keep refrigerated in an airtight container for up to 1 week. Serve sprinkled with chopped herbs.

10

Accessories you need

11

Tip

This recipe is from my latest Thermomix Varoma Passions class.

Visit my website //urbanprovider.com.au/ to find out more.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • Thank you Nico for this

    Submitted by The Kissell Clan on 3. May 2015 - 19:03.

    Thank you Nico for this delicious recipe! It does take a little extra prep time but worth every mouthful. This dip was a definite winner at our most recent party. I used BOTH fresh chives and dill and used 3 TBSP of dill(because it is a marriage with salmon).  I only used half the lemon zest and omitted the wine. It was a bit firm from being chilled so I would recommend it is brought to room temp before serving. I ate the leftovers stirred through Linguine pasta. A M A Z I N G. Yum!

    Login or register to post comments