Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.
Prep time
10 mins
Cooking Time
10 mins
Serves
12
Ingredients
2 lbs MSC certified smoked wild salmon, chopped
1 lb cream cheese at room temperature
½ lb unsalted butter at room temperature
1 tbsp chopped tarragon
1 tbsp chopped dill
juice and zest of 2 lemons
1 tsp fennel seeds, toasted and ground
1 lb cream cheese at room temperature
½ lb unsalted butter at room temperature
1 tbsp chopped tarragon
1 tbsp chopped dill
juice and zest of 2 lemons
1 tsp fennel seeds, toasted and ground
Method
1. To toast the fennel seeds, place in a small pan on medium heat and toast until the colour goes a little darker and you can smell them. About 5 minutes. Grind using a mortar and pestle or in a spice grinder of your choice.
2. In a stand mixer fitted with the paddle attachment, combine all ingredients and mix until well incorporated. Start slowly and increase speed to medium, mixing for 5 minutes in total.
3. Adjust seasoning with a little salt or more lemon if necessary.
4. Serve with your favourite crackers or crusty bread.
Make ahead: Can be stored in the fridge for 4-5 days. Remove just what you want to serve 15 minutes ahead to soften slightly.
2. In a stand mixer fitted with the paddle attachment, combine all ingredients and mix until well incorporated. Start slowly and increase speed to medium, mixing for 5 minutes in total.
3. Adjust seasoning with a little salt or more lemon if necessary.
4. Serve with your favourite crackers or crusty bread.
Make ahead: Can be stored in the fridge for 4-5 days. Remove just what you want to serve 15 minutes ahead to soften slightly.