Recipes

Imagine the classic flavors of a sour cream and onion dip, but all dressed up! Our smoked salmon combines effortlessly with the sweet, caramelized depth of gently cooked, buttery leeks in this simple and satisfying dip.

Ingredients

2 large leeks, white parts only, thinly sliced (about 2 cups sliced)

2 tablespoons unsalted butter

1 tablespoon olive oil

Sea salt to season

1 tin Ekone smoked salmon, flaked

1 cup creme fraiche

¼ cup mayonnaise

Zest of one small lemon

1 teaspoon freshly cracked black pepper

A small pinch aleppo pepper

Finely sliced chives to garnish

Potato chips to serve

Instructions

In a large pan set over medium low heat, add the butter and olive oil and heat until the butter is melted and just beginning to bubble. Add the sliced leeks and season with a generous pinch of salt. Cook, stirring every few minutes, until the leeks are fully softened and caramelized. This process will likely take upwards of 20 minutes - take care not to rush it. Once the leeks are golden and soft, take them off the heat and add them to a mixing bowl.

Add the flaked salmon, creme fraiche, mayonnaise, lemon zest, black pepper, and a pinch of aleppo pepper to the bowl. Season with a generous pinch of salt. Mix well to combine, then taste for seasoning. Adjust with another pinch of salt or grind of pepper if needed.

Serve the dip scattered with thinly sliced chives, alongside a generous serving of potato chips for dipping.