Ingredients

Method

• 600 g Woolworths Norwegian Salmon Side
• 2 t olive oil
• Maldon salt, to taste
• 1 x 250 g tub Woolworths cultured cream crème fraîche
• 50 g capers, well-drained and deep-fried
• ½ t pink peppercorns, crushed
• 1 x 118 g packet poppadoms, cooked according to package instructions

Method

Ingredients

Preheat the oven to 180°C. Rub the salmon with olive oil and salt. Bake for 14 minutes, then remove from the oven and allow to cool.

Flake the salmon into a bowl and mix through crème fraîche until the fish is well coated. Add more crème fraîche to loosen if necessary.

Top with the deep-fried capers and pink peppercorns. Serve with the poppadoms.

Cook's note: This mouthwatering, home-made salmon pâté is perfect to serve with welcome drinks.

Discover more delicious dips here.