Dip de praz si somon afumat – aperitiv fin, cremos si extrem de usor de facut! Daca exista un aperitiv care sa fie in acelasi timp elegant, rapid si incredibil de gustos, acesta este dip-ul de praz si somon afumat. Are textura catifelata, gust delicat de praz calit in unt si acel touch sofisticat dat de somonul afumat. E genul de crema tartinabila pe care o pui pe masa si dispare instant – perfecta pentru mese festive, brunch-uri sau chiar pentru un mic dejun mai rasfatat in weekend. Combinatia de legume sotate in unt, crema de branza si somon afumat creeaza un gust bogat, echilibrat si surprinzator de fresh, mai ales datorita sucului de lamaie si vinului alb. Merge excelent cu paine prajita, ciabatta cu masline sau chiar crackers crocanti.

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INGREDIENTE (pentru 4 portii)

• 1 ceapa verde
• 100 g praz
• 1 catel de usturoi
• 15 g unt
• 10 g ulei de masline
• sucul de la ½ lamaie
• 15 ml vin alb sec
• 125 g crema de branza
• 100 g somon afumat
• Sare dupa gust

Tocam fin ceapa verde, prazul si usturoiul. Intr-o tigaie incingem untul impreuna cu uleiul de masline, apoi adaugam legumele tocate. Le calim aproximativ 5 minute, amestecand ocazional, pana devin usor moi si parfumate.

Turnam vinul alb si sucul de lamaie peste amestec si mai lasam 4 minute pe foc, cat sa se evapore alcoolul si sa se concentreze aromele. Lasam compozitia sa se raceasca complet.

Mutam totul in blender, adaugam crema de branza si somonul afumat rupt in bucatele. Mixam pana obtinem o crema fina si omogena. Gustam si potrivim de sare, daca este nevoie.

Transferam dip-ul intr-un bol, presaram deasupra ceapa verde tocata fin si servim cu paine prajita, bruschete sau ciabatta cu masline – combinatia perfecta pentru un aperitiv fresh si elegant.

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English version

Leek and Smoked Salmon Dip

Leek and Smoked Salmon Dip – a refined, creamy appetizer that’s unbelievably easy to make! If there is an appetizer that manages to be elegant, quick and incredibly delicious all at once, it’s this leek and smoked salmon dip. It has a velvety texture, a delicate flavor from the leeks sautéed in butter, and that sophisticated touch brought by the smoked salmon. It’s the kind of spreadable dip you put on the table and it disappears instantly – perfect for festive meals, brunches or even a more pampered weekend breakfast. The combination of vegetables sautéed in butter, cream cheese and smoked salmon creates a rich, balanced, surprisingly fresh taste, especially thanks to the lemon juice and white wine. It goes beautifully with toasted bread, olive ciabatta or even crunchy crackers.

INGREDIENTS (for 4 servings)
• 1 spring onion
• 100 g leek
• 1 garlic clove
• 15 g butter
• 10 g olive oil
• juice from ½ lemon
• 15 ml dry white wine
• 125 g cream cheese
• 100 g smoked salmon
• salt to taste

We finely chop the spring onion, leek and garlic. In a pan we heat the butter together with the olive oil, then add the chopped vegetables. We sauté them for about 5 minutes, stirring occasionally, until they become soft and fragrant.
We pour the white wine and lemon juice over the mixture and let it cook for another 4 minutes, just enough for the alcohol to evaporate and for the flavors to concentrate. We then let the mixture cool completely.
We transfer everything into a blender, add the cream cheese and the smoked salmon broken into pieces, then blend until we get a smooth and creamy texture. We taste and adjust the salt, if needed.
We transfer the dip into a bowl, sprinkle some finely chopped spring onion on top and serve it with toasted bread, bruschetta or olive ciabatta – the perfect combination for a fresh and elegant appetizer.

If you enjoyed the Leek and Smoked Salmon Dip, we invite you to also try: Smoked Salmon and Mascarpone Spread, Tuna Dip with Walnuts or Tuna Tapenade.

ENJOY OUR RIDE!

• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere