Starter Light Bites Smoked Fish

Ed Smith’s Whipped Hot Smoked Salmon and Crudites

Chef Ed Smith uses produce from London's Borough Market to create a simple, but utterly delicious light spring dish - perfect as part of a sharing platter.

10 minutes prep,

Serves 6-12

Ingredients

200g hot-smoked salmon

200g full-fat crème fraîche

2–3tbsp full-fat Greek yoghurt

Grated zest and juice of ½ lemon

Fresh nutmeg

To serve

Selection of seasonal crudités, such as chicory leaves, radishes and their leaves, 1–2cm-thick slices of fennel, cucumber, young carrots or other bright and crunchy fresh vegetables

Cracker bread

Method

A number of the Market’s fishmongers stock thick wedges of hot-smoked salmon, which sit proudly like rose gold bullion – like those of Oak & Smoke, from a century-old smokehouse in Arbroath, Scotland. Though ready and willing to be flaked into a salad or sandwich, the salty, smoky edge is particularly good when whipped up with dairy to something akin to a taramasalata, and served with fresh and crunchy vegetables or thin crackers. As such, this dish makes an excellent canapé or informal start to group feasting.

Method

Peel the skin from the salmon and discard.

Flake the flesh into a food processor and add the crème fraîche, 2 tablespoons of the yoghurt, the lemon zest and juice. Blitz for 30 seconds or more until light and smooth.

Taste, then season with freshly grated nutmeg, black pepper and salt (take care with the latter).

Blitz again, taste and season for a second time, adding the remaining yoghurt if you think it could be a touch looser.

Serve with a selection of seasonal crudités and cracker bread.

Image: Issy Croker