Whipped salmon is a great addition to any antipasto platter and a great match with Chardonnay. Serve with crostini.
Serves: 6 (entree) Chef: Paulie Hooton
300gm Smoked salmon (end piece), check for bones
250gm Crème fraiche
20gm fresh thyme, picked leaf only
1 lemon, zested and juiced
Salt and white pepper to season
Place salmon into a food processor and blend until smooth. Remove from the processor and place in a bowl, add crème fraiche, zest and juice of the lemon and fresh thyme. Mix gently with a large kitchen spoon and add seasoning. The dish should have a smooth texture and a citrus punch. Chill immediately.