Smoked Salmon Dip
Χρόνος 60-120 minΔυσκολία 🔥🔥🔥Από SpaTrend
Υλικά
- 450 g plain cream cheese
- 2 tablespoons Dijon mustard
- 6 cloves crushed garlic
- 2 lemons
- 3 teaspoons thyme
- 2 salmon fillets (1.2-1.3 kg total)
- freshly ground pepper to taste
- salt to taste
Εκτέλεση
- Preheat your grill to 95-110°C, insert the deflectors (indirect grilling) and place 3 pieces of smoking wood in the firebox.
- Place the salmon on a cedar plank and brush with a thin layer of Dijon mustard.
- Season with salt, freshly ground pepper, thyme and garlic, then place lemon slices on top.
- With the grill lid closed, smoke the salmon until its internal temperature reaches 55°C.
- Carefully remove the flesh from the skin and place it in a mixing bowl.
- Mix the smoked salmon with cream cheese, thyme and the juice of one lemon, then season with salt and pepper.
- Refrigerate for one hour, then serve with toast, flatbread or vegetable sticks.
