Artichoke and Hot Smoked Salmon with Sturgeon-Flavoured Kelp Caviar Dip
- prep time20 min
- total time 40 min
- serves 4
An elegant dip that will be the culinary gem of your next get together. Courtesy of Naor Cohen of Imperial Caviar & Gourmet Foods.
4 large artichokes (can be substituted with canned artichokes)
¼ lb(s) hot smoked salmon
3 ½ oz Sturgeon-flavoured Kelp Caviar
2 Tbsp Parmesan cheese
4 Tbsp lemon juice
4 Tbsp olive oil
2 Tbsp parsley, chopped
salt and pepper to taste
1. In a large pot, bring your four artichokes covered in water to a boil. Cook for 20 minutes or until artichoke stem is soft. Let cool.
2. Chop in small pieces the hot smoked salmon. Add three healthy table spoons of Sturgeon flavored Kelp Caviar. Mix is all other ingredients. In a separate bowl, peel artichokes and keep only the bottoms (you can keep the softer inner leaves). If you are using canned artichokes skip the previous step. Chop finely the artichokes and add to the mix.
3. Present your artichoke and hot smoked salmon dip in any type of bowl, ramekin or deep dish. Decorate with a healthy dollop of Sturgeon-flavoured Kelp Caviar and enjoy with crackers (ideally Carr’s), toast point or baguette.