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+ servings

Smoked salmon with caper crème fraiche dip

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Course christmas, starter
Cuisine Christmas
Servings 6


  • 150 ml crème fraiche
  • 2 tbsp capers in brine drained and crushed
  • 1 lemon zest and juice
  • salt and pepper
  • 300 g smoked salmon sliced
  • 12-14 slices bread or croutons toasted


  • In a bowl combine the crème fraiche, capers, lemon zest and juice. Check the seasoning. Cover the bowl with cling film and keep aside until needed.
  • On a serving dish, set the smoked salmon. Place the toasted bread slices and serve with the dip!
Keyword christmas, smoked salmon, starter