This Regal recipe is sure to be a crowd pleaser. This game food is snackable, addictive, and easy to eat with corn chips. Goes great with Coronas and fresh lime wedges, make sure there are plenty to go around!
You will need a large bowl that can hold 16-17cups of dip before preparing. Prepare all the layers ahead of time, and assemble quickly as the party arrives for kick off.
Difficulty: Easy Serves: 20
Cooking time: 15 minutes Preparation time: 45 minutes
2 x 3.5oz packs of
Regal Smoked Salmon or
Regal Pastrami Style Smoked Salmon
1/2 cup fresh dill fronds
freshly cracked black pepper
White Bean Purée:
2 Tbsp olive oil
2 shallots, peeled & finely diced
2 garlic cloves, peeled & crushed
2 celery stalks, diced
3 bay leaves, crushed
2 x 14oz cans cannellini beans, drained
2 cups vegetable or chicken stock
1/2 head of crisp iceberg lettuce,
2 spring onions, finely sliced
1 lime or 1/2 lemon, juice of
Whipped Feta Layer:
1/2 cup creamy feta cheese
1/2 cup cream cheese
1/2 cup parmesan cheese, freshly grated
1/2 tsp nutmeg
1/2 cup parsley or chives, finely chopped
Fresh Tomato Salsa:
6 vine-ripened tomatoes
1 small cucumber
2 red chilies, seeds removed, finely diced
1 red pepper, seeds removed
2 spring onions, finely sliced
1 tsp chipotle seasoning or smoky paprika
2-3 avocados, peeled, stone removed
1/2 cup sour cream or Greek yogurt
1 lime or lemon, juice of
1 tsp chili paste or chipotle seasoning
Sour Cream Dressing:
1 cup sour cream
2 Tbsp dill, finely chopped
2 Tbsp parsley, finely chopped
1 Tbsp lime zest
plenty of corn chips
16 cups + capacity glass serving bowl
White Bean Purée: Heat oil in a frying pan on medium heat. Fry the shallots, garlic, celery and bay leaves for 5 minutes, until tender. Add the beans and stock to the pan and continue to cook for a further 8 minutes, until stock has been absorbed. Remove the bay leaves and purée the mix in a food processor or blender. Season with sea salt and freshly cracked black pepper to taste. Cover, and chill until ready to assemble.
Lettuce Layer: Shred the lettuce leaves and slice the spring onions. Drizzle over the lime or lemon juice. Cover and set aside.
Whipped Feta Layer: Blend the feta, cream cheese, and parmesan in a food processor or blender. Add the fresh herbs, ground nutmeg, sea salt and freshly cracked black pepper. Blend until thoroughly mixed. Scrape into a bowl, cover and chill until ready to assemble.
Fresh Tomato Salsa: Peel the skins from the tomatoes, remove the core and seeds and cut into chunks. Cut away the watery seeds from the inside of the cucumber and cut flesh into small chunks. Remove the seeds from the chilies and red pepper, then dice. Combine the tomatoes, cucumber, chilies, pepper and spring onions together in a bowl. Sprinkle over chipotle or paprika, and season to taste with salt and freshly cracked black pepper. Cover, and chill until ready to assemble.
Guacamole Layer: Peel and remove stone from avocados. Mash the flesh in a bowl using a fork. Mix in the sour cream or yogurt, lime juice and seasoning. Combine well. Cover and chill until ready to assemble.
Sour Cream Dressing: Combine the sour cream with the herbs and lime zest. Season well with salt and freshly cracked black pepper. Cover and chill until ready to assemble.
Prepare all the layers ahead of time, and assemble quickly as the crowds arrive. You will need a large 16-17 cup capacity glass serving bowl. Start with the white bean purée and smooth out a layer on the bottom of the glass bowl. Next top with the shredded lettuce, then the whipped feta. Smooth the top of each layer before topping with the next.
Drain away any excess juice accumulated in the salsa, then spoon over the whipped feta, then top with the guacamole. Arrange the slices of salmon over the top of the guacamole. Top with spoonfuls of the sour cream dressing, garnish with dill fronds and sprinkle with freshly cracked black pepper. Serve with plenty of corn chips.