Searching for a fancy (but uncomplicated) Tassievore entree or party nibble to impress the lovely people in your world? Look no further than the schmancy salmon dipper! it's a little bit special and 100% delicious and a perfect accompaniment to crisp vegetable sticks and all manner of breads and crackers.
200g hot smoked salmon, fresh salmon, or a mix of smoked and fresh salmon
3 tbsp plain yoghurt
2 tbsp olive oil
Tassie herbs for garnish
Serve with Tassie lavosh, asparagus, seasonal vegetable dippers and soft-boiled eggs
Preheat oven to 180c.
Mash the salmon with yoghurt and oil until it forms a rough paste. Add any Tassie herbs or lemon zest for additional flavour. Place paste into a ramekin dish and bake for 20 minutes.
Turn out the ramekin onto a large plate, garnish with further Tassie herbs.
Add to plate some pre-blanched asparagus, lavosh crackers, soft boiled eggs (peeled and halved), any other seasonal vegetable dippers.