©2023
AuthorDartagnan"this will be the show stealer of any party, and the first gone"
1 cup Cherry Smoked Salmon, smoked to 160, skin removed and bottom scraped, rested and shredded
½ cup sweet pickled cayenne pepper, seeded and diced fine
½ cup artichoke bottoms, diced
¼ cup sweet pickled shallot, diced fine
1 cup Duke's Maynnaise, chilled
½ cup creme fraiche, made thick
½ cup cream cheese, softened
2 pinches cayenne pepper
to garnish fresh chives, sliced thin
Black Truffle garlic crustinis
1
Let salmon cool completely, if not overnight. Mash salmon well.
2
Add Cayenne, artichoke and shallots and combine.
3
Fold in Duke’s, Creme Fraiche, and cayenne pepper to mix well.
EITHER
4
Garnish with fresh chives. Cover well and chill 2-4 hours.
OR
5
Place in processor bowl and pulse a few times to desired consistency, garnish with fresh chives, cover and chill 2-4 hours.
THEN
6
Serve with black truffle, garlic crustinis.
CategoryBayou Sam\'s Cajun Grill, Dips, Seafood
Ingredients
1 cup Cherry Smoked Salmon, smoked to 160, skin removed and bottom scraped, rested and shredded
½ cup sweet pickled cayenne pepper, seeded and diced fine
½ cup artichoke bottoms, diced
¼ cup sweet pickled shallot, diced fine
1 cup Duke's Maynnaise, chilled
½ cup creme fraiche, made thick
½ cup cream cheese, softened
2 pinches cayenne pepper
to garnish fresh chives, sliced thin
Black Truffle garlic crustinis