Smoked salmon dipping oil with sourdough recipe
Created by The Tesco Recipes team
Need an impressive appetiser that’s quick and easy to make? Step in our Italian-style dipping oil that’s ready in 10 minutes yet full of flavour. We’ve used a mesquite, beech and oak wood smoked salmon for a rich smoky depth but you can use whatever smoked salmon you like. Finished with a grind of black pepper and fresh, fragrant dill, all you need to do is toast some sourdough and let everyone dip and scoop.
See method- Serves 4
- Takes 10 mins
- 157 calories / serving
- Dairy-free
Ingredients
- 50ml Tesco Finest Italian extra-virgin olive oil
- 2 tbsp red wine vinegar
- 90g vine-ripened cherry tomatoes, stalks removed and finely diced (we used Tesco Finest Sugarbelle tomatoes)
- 5g fresh dill sprigs, leaves picked, plus extra sprigs
- 1 tbsp capers, drained and chopped
- 100g pack Tesco Finest mesquite, beech & oak wood thick cut smoked salmon, each piece sliced into 3
- 8 thin slices Tesco Finest seeded sourdough loaf, lightly toasted
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Shop ingredientsEach serving contains
- Energy
- 650kJ 157.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.4gProtein 7.0gFibre 0.6g
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Sign in to shopMethod
- Pour the oil into a wide bowl and swirl through the vinegar.
- Mix the tomatoes, dill leaves, capers and some seasoning, then spoon over the oil and vinegar.
- Layer the smoked salmon over the top and finish with a grind of black pepper, then garnish with the extra dill sprigs.
- Serve with the toasted sourdough to scoop up the salmon and oil.
- See more Italian recipes
