Recipe created in collaboration with NY Shuk.
INGREDIENTS:
- 1 jar/tin (6.5ounce) Smoked Salmon ( both Coho and Sockeye salmon work really well in this recipe)
- 1/2- 3/4 cup sour cream (you can always replace part of this amount with yogurt if you prefer) start with 1/2 cup and add more accordingly to how creamy you like it.
- ½ cup chives, finely chopped (replace with scallions if you can't find chives)
- 3 tablespoons red onion, finely chopped
- 2 tablespoon cornichons, finely chopped
- 1 tablespoon of Preserved Lemon Paste
- 1 teaspoon Rosey Harissa Spice
- 1 teaspoon Fiery Harissa Spice (I find that the extra heat works well with the saltiness of the fish but feel free to use just the rosey harissa)
TO PREPARE:
Remove the remaining of the salmon skin and crumble into flakes,
stir in the rest of the ingredients and mix well.
Garnish with chopped chives and a sprinkle of the harissa spice.
