Chive Lemon Crème fraîche with brown bread & smoked salmon is a classic Christmas starter for all the traditionalists. It’s barely a recipe to be honest! Do yourself a favour with this one by serving it on a platter and let people help themselves. I always serve wedges of lemon with it, in case there are any purists, but the cool gently flavoured Chive Lemon  Crème fraîche really lets the salmon stand out as the star of the show. This is also a good duo with Burnt Lemon and Feta Dip

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lemon creme fraiche

 

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This burnt lemon and feta dip has the lovely combination of being familiar and yet a little unexpected – a nice way to kick off a Christmas menu! The feta adds a lovely saltiness and the lemon is fresh. The slightly burnt caramelised flavour makes the whole taste much warmer and more interesting. The idea of eating something burnt might be a bit jarring, but cooking the lemon really intensifies the flavours and cuts through the ‘milkiness’ of the rest of the ingredients. The dip is essentially feta and lemon, using some crème fraiche, natural yogurt, milk or buttermilk to thin it out. You can vary it depending on what you have in the fridge, and how much tanginess you like!

Burnt Lemon and Feta Dip
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