A recipe from a German friend, which is a favourite at their Christmas festivities. It is a creamy dip with smoked salmon, cornichon and dill. We’ve served it with pesto baked pitta bread crisps but it’s also delicious with lightly toasted sourdough. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
Serves 4
200g smoked salmon, cut in to pieces
1 garlic clove, crushed
50g pickled cornichons, finely chopped
1 bunch dill, finely chopped
200g cream cheese
1 tbsp horseradish sauce
2 tbsp tomato ketchup
Pinch of nutmeg
Salt and black pepper
2 large wholemeal pitta breads
2 tbsp pesto
Preparation Time: 20 Minutes + 2 Hours Chilling. Cooking Time: 8 Minutes.
1. Mix the salmon, garlic, cornichons, dill, cream cheese, horseradish, ketchup and nutmeg together.
2. Season to taste with salt and pepper and leave for several hours for the flavours to develop before serving.
3. Split the pitta breads in two thin halves, using a pair of scissors or a sharp knife. Cut each half into 6 pieces, strips or triangles.
4. Spread, or brush the pitta with pesto on both sides. Place onto a piece of Bake-O-Glide® set on the AGA Hard Anodised Baking Tray.
5. Bake in the oven. CAST OVEN: Slide the tray onto the lowest set of runners down in the roasting oven, or oven on R7 setting. FAN OVEN: Preheated to R7/200°C/400°F. Bake for 8-10 minutes, until golden and crisp – watch them carefully after 8 minutes as they over brown quickly.
6. Serve the dip in an AGA Portmeirion bowl with pesto pitta crisps to scoop up the salmon cream.
