Side French

Harissa creme fraiche with smoked mussels and crisps

Name: Harissa creme fraiche dip recipe
Yield: 8
Cuisine: /french
Ingredients: 1 small eschalot, finely chopped; Juice of 1/2 lemon; 200g creme fraiche; 2 tsp harissa paste; 2 x 120g cans smoked mussels in oil, drained; 1/2 tsp smoked paprika; 1/4 bunch chives, cut into small batons; Extra virgin olive oil, to drizzle; Sea salt crisps, to serve

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Harissa creme fraiche with smoked mussels and crisps

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by Ellie and Sam Studd

Jan 10, 2024

Need a little culture in your life? Ellie and Sam Studd sing the praises of smooth and silky creme fraiche, and share an elegantly simple recipe that’s perfect for the entertaining season.

1 small eschalot, finely chopped
Juice of 1/2 lemon
200g creme fraiche
2 tsp harissa paste
2 x 120g cans smoked mussels in oil, drained
1/2 tsp smoked paprika
1/4 bunch chives, cut into small batons
Extra virgin olive oil, to drizzle
Sea salt crisps, to serve

Method

1.

Combine eschalot and lemon juice in a small bowl with a pinch of salt flakes. Set aside.
2.

Whisk the creme fraiche with the harissa until firm and well combined. Transfer to a serving bowl, spreading to cover base evenly. Top with mussels, eschalot mixture, paprika and chives, then drizzle with a little oil, then serve with crisps alongside and let your guests scoop up their own hors d’oeuvre.

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