Regal Smoked Salmon Seven Layer Dip

5
Difficulty: Easy 
Cooking time: 60 mins  
Serves: 20  
Preparation time: 10 mins  

Ingredients

White Bean puree:

2 tablespoons olive oil

2 shallots, peeled, finely diced

2 cloves garlic, peeled, crushed

2 stalks celery, diced

3 bay leaves, crushed

2 x 400g cans cannellini beans, drained

500mls vegetable or chicken stock

Lettuce Layer:

½ crisp iceberg Lettuce, finely shredded

2 scallions, finely sliced

1 limes or ½ lemon, juice of

Whipped feta layer:

150g creamy feta cheese

150g cream cheese

50g freshly grated parmesan cheese

½ teaspoon ground fresh nutmeg

½ cup parsley or chives, finely chopped

Fresh Tomato Salsa:

6 vine-ripened tomatoes

1 small telegraph cucumber

2 red chillies, seeds removed, finely diced

1 red capsicum, seeds removed

2 scallions, finely sliced

1 teaspoon chipotle seasoning or smokey paprika

Guacamole layer:

2-3 avocadoes, peeled, stone removed

1/2 cup mayonnaise or sour cream

1 limes or lemon, juice of

1 teaspoon chilli paste or chiptotle seasoning

Sour cream dressing:

250g soured cream

2 tablespoons finely chopped dill

2 tablespoons finely chopped parsley

1 tablespoon lime zest

400g Regal Cold Smoked Salmon or Regal Cold Smoked Pastrami Salmon

½ cup Fresh dill fronds

Method

White Bean puree:

Heat oil in a frying pan on a medium heat. Fry the shallots, garlic, celery and bay leaves for 5 minutes, until tender. Add the beans and stock to the pan and continue to cook for a further 8 minutes, until stock has been absorbed. Remove the bay leaves and puree the mix in a food processor or blender. Season to taste. Cover, and chill until ready to assemble.

Lettuce Layer:

Shred the lettuce leaves and slice the scallions. Drizzle over the lime or lemon juice. Cover and set aside.

Whipped feta layer:

Place the feta, cream cheese, and parmesan in a food processor or blender. Add the herbs, nutmeg  and season to taste with salt and freshly ground black pepper. Blend until thoroughly mixed. Scrape into a bowl, cover and chill until ready to assemble.

Fresh Tomato Salsa:

Peel the skins from the tomatoes, remove the core and seeds and cut into chunks. Cut away the watery seeds from the inside of the cucumber and cut flesh into small chunks. Remove the seeds from the chilli and capsicums and dice. Combine the tomatoes, cucumber, chillies, capsicum, scallions, together in a bowl. Sprinkle over chipotle or paprika, and season to taste with salt and freshly ground black pepper. Cover, and chill until ready to assemble.

Guacamole layer:

Peel and remove stone from avocadoes. Mash the flesh in a bowl using a fork. Mix in the mayonnaise, lime juice and seasoning. Combine well. Cover and chill until ready to assemble.

Sour cream dressing:

Combine the sour cream with the herbs and lime zest. Season well with salt and freshly ground black pepper. Cover and chill until ready to assemble.

To serve, plenty of corn chips

To assemble, you will need a large 4 litre capacity glass serving bowl. Start with the white bean puree and smooth out a layer on the bottom of the glass bowl. Next top with the shredded lettuce,  then the whipped feta. Smooth the top of each layer before topping with the next.

 

Drain away any excess juice accumulated in the salsa, then spoon over the whipped feta, then top with the guacamole. Arrange the slices of Regal Cold Smoked Salmon or Regal Cold Smoked Pastrami Salmon over the top of the guacamole. Top with spoonfuls of the sour cream dressing, garnish with dill fronds and sprinkle with freshly ground black pepper. Serve with plenty of corn chips.

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