Rachel Gaffney's Burren Smoked Salmon Dip

170Rachel-Gaffney-salmon-dip1-150x150We owe this recipe to Irish-American chef Rachel Gaffney who made an easy-to-follow video for the recipe. Find both - a link to the video and the written recipe - hereunder.

Video: click here to watch Rachel Gaffney making the dip



1 tablespoon horseradish
250g / 8 oz Burren smoked salmon, sliced into pieces
cream cheese
1 tablespoon cream
4 tablespoons chopped chives
1/2 fresh lemon
cracked black pepper
kosher salt
olive oil
pita bread or falt bread



In a mixer bowl, beat the cream cheese until soft, add pepper, juice of half a lemon and chives.

Gently add salmon, turning lightly with a spatula.

Slice your bread and brush lightly with extra virgin olive oil and sprinkle with kosher salt. Bake in a pre-heated oven or toaster oven until golden brown.

Serve with the salmon dip. Bon appetit!


Click here to download the recipe