Kate Fay has ingeniously transformed this beloved bagel flavour into an irresistibly delectable dip, perfect for entertaining a hungry crowd! The smoked salmon bagel dip is perfect alongside crackers, crostini, and your favourite platter companions, and watch it disappear in no time!

Salmon Dip

200g Zany Zeus ricotta
1 ½ cup El Navarrico white beans, strained approximately ½ jar
2 Tbsp fresh lemon juice
1 tsp Sal de Añana spring salt
150g Buchette de chèvre

100g Akaroa cold smoked salmon
2 Tbsp Julie Le Clerc preserved lemon, diced
2 Tbsp Pons capers
2 Tbsp picked red shallots
2 Tbsp everything bagel spice
Freshly pickled dill

Add the ricotta cream cheese and white beans to a food processor and blend until it is a smooth and creamy consistency, season with lemon juice and salt.

Everything bagel spice
4 tsp white sesame seed
1 tsp poppy seeds
3 tsp black sesame seeds
1 ½ tsp Sal de Añana spring salt
1 tsp Espelette chilli pepper powder
3 tsp dried garlic flakes
3 tsp dried onion flakes

Pickled red shallots
6 red shallots
4 Tbsp caster sugar or Opito Bay raw bush honey
¾ cup Forvm merlot vinegar
¼ cup of water
2 tsp Sal de Añana spring salt

Peel and finely slice the shallot on a mandolin. In a saucepan, stir together the vinegar, water, salt and sweetener. Bring the mixture to the boil and simmer for 2 – 3 minutes.

Place the thinly sliced onions in a jar. Pour over the hot vinegar mixture over the onions, screw on the lid and shake the onions until they are evenly coated with the vinegar mixture. Leave for at least 1 hour.

Swirl whipped cheese onto a serving platter and top with slices of cold smoked salmon, lemon, capers, pickled red shallots, everything bagel seasoning, freshly picked dill. Serve with crackers or grissini.

Match with
: Izadi Rosé                                                         

Recipe by Kate Fay



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