Salmon and Red Capsicum Dip

INGREDIENTS

• 150g  The Meat Club Atlantic Salmon

• 200g crème fraiche

• 200g cream cheese, room temperature

• 2 red capsicums

• 1 whole garlic bulb

• 1 tablespoon olive oil

• 2 teaspoons angostura bitters

• 2 teaspoons chilli paste

• ¼ cup snipped chives

• ¼ cup fresh chopped herbs like basil, dill or parsley

• 1 loaf pide bread or ciabatta, thinly sliced

• 1 lebanese cucumber, sliced into sticks

PREPARATION

1. Remove Salmon from fridge and allow to come to room temperature. Remove the skin and flake the flesh.

2. Preheat oven to 180°C. Place the whole garlic bulb and red capsicums in a baking dish and drizzle with a little olive oil. Roast in oven for 25 minutes. Remove from oven and place the capsicums in a plastic bag. Seal and allow to cool. Once cool, peel the skin from the capsicum and discard the seeds and membranes. Dice the flesh into small pieces.

3. Spoon the crème fraiche and cream cheese into a bowl. Use a wooden spoon to mix in the angostura bitters, chilli paste, chives and chopped herbs. Season to taste with sea salt and freshly ground black pepper.

4. Cut the garlic in half through the middle and squeeze out the tender roasted garlic pulp. If the inner core isn’t roasted leave it out, as the outer cooked garlic will taste sweeter.

5. Add the roasted garlic pulp to the cream mix and beat well. Lastly, fold in the flaked Regal Wood Roasted Smoked Salmon and diced roasted capsicum, until just combined. Keep covered and chilled until ready to serve.

6. Garnish with plenty of snipped chives. Serve with slices of toasted pide bread and cucumber crudite.