Whipped smoked salmon

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.

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