Part of the newest additions to our range, we could not be prouder of this product! The smokiness combined with creamy mayonnaise make it the PER-FECT sandwich companion, or cracker dip, or toast spread, or anything spread really…
We use Tasmanian hot smoked salmon, which means it is smoked at a higher temperature than regular smoked salmon, really bringing out the smoky flavour and creating a mouth-watering flaky texture.
Inspirations
- Spread on freshly cooked crepes
- Bite into a salmon bagel
- Use on any type of bread!
Recipe Idea
Smoked Salmon Brioche Sliders (pictured)
Makes 8 sliders
- 2 x 170g Pilpel Smoked Salmon Dip
- 8 brioche buns
- 1 red onion, sliced
- 2 tbsp baby capers
- 3 sprigs dill
Preheat oven to 160ºC. Place brioche buns on a baking tray and in the oven for 5 minutes to warm through.
Cut each bun in half then top the base of the brioche bun with Pilpel Smoked Salmon Dip. Add sliced onion, capers and dill and top with the brioche bun lid.
Ingredients
Hot smoked salmon (fish) (51%) [salmon, salt, peppercorn, pepper], mayonnaise [canola oil, pasteurised egg, vinegar, Dijon mustard, salt, sugar, natural flavour, lemon juice, spice extract, acidity regulator (citric acid), colour (lutein)], onion, acidity regulator (acetic acid, citric acid), preservatives (potassium sorbate, sodium benzoate).
- Contains fish and egg
- May contain sesame, tree nuts and soy
- Refrigerate at or below 4ºC
- Consume within 5 days of opening
Caution: Although every care is taken to remove all bones, some may remain.
Pack size: 170g Serving per Package: 10 Serving size: 17g
| Ave. Quantity Per Serving | Ave. Quantity Per 100g | |
|---|---|---|
| Energy | 325kJ (78Cal) | 1910kJ (457Cal) |
| Protein | 2.1g | 12.6g |
| Gluten | Nil detected | Nil detected |
| Fat - Total | 7.7g | 45.2g |
| saturated | 0.8g | 4.9g |
| trans fat | 0.0g | 0.2g |
| Carbohydrates | 0.2g | 0.9g |
| sugars | 0.2g | 0.9g |
| Dietary Fibre | 0.1g | 0.8g |
| Sodium | 148mg | 871mg |
