• 1 large warm-smoked salmon fillet (around 1 lb)
  • 2 snack cucumbers
  • Half a shallot
  • 1 1/2 cup crème fraîche
  • 1 tbsp chopped fresh tarragon
  • ½ tsp grated lemon zest
  • Salt
  • Crackers or bread, as preferred


Makes four servings of warm-smoked salmon with dip and crackers

  1. Remove the salmon fillet from the refrigerator and any packaging about 30 minutes before serving.
  2. Finely chop the shallot and mix it with the crème fraîche, lemon zest and tarragon in a bowl. Season with salt and set to one side. Cut the cucumber into slices and put these in another bowl.
  3. Serve the salmon fillet on a large platter (or wooden tray), with the slices of cucumber, the tarragon dip, and the crackers and/or bread, as preferred. Gently divide the smoked salmon fillet into pieces with two forks and enjoy this delicious platter of warm-smoked salmon (note: the skin of the smoked salmon fillet cannot be eaten).

Tip: for more variety, you can serve several sauces with this dish. For example, honey mustard and dill sauce or barbecue sauce.