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Spicy and Smokey Salmon dip


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Ingredients

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Spicy and Smokey Salmon dip

  • 1/2 red onion
  • 50 grams cream
  • 100 grams Greek yoghurt
  • 100 grams Brie cheese
  • 50 grams Lemon juice (about 1 lemon)
  • 100 grams Smoked Salmon
  • 1/2 Eggplant (about 100g)

  • 1 teaspoon Tabasco sauce
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Smoked Eggplant
  1. To add that extra smokey punch, slice the eggplant into thin stripes (about 1cm) and lay onto baking tray with baking paper, so it doesn't stick.

    Drissile with olive olive and cook till brown. About 10 mins at 200 degrees in the oven.
  2. Spicy and Smokey Salmon dip
  3. Add the half red onion into the thermie bowl Closed lid 5 seconds/Gentle stir setting 5
  4. Add the cream, cheese, yogurt, Tabasco, lemon juice into the bowl Closed lid 30 seconds/ Gentle stir setting5.

    Turbo for 2 pulses if you would like thicker.
  5. Add the smoked salmon and roasted eggplant into Closed lid 30sec/ Gentle stir setting5.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.

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