Smoked Salmon Fondue

 Smoked salmon fondue is to die for! This was the first time we made the recipe and highly recommend it, easy and delicous! Here's our recipe, courtesy of Joanne Monson.   12 oz. Swiss cheese, shredded  8 oz. Gruyere cheese, shredded  1 and 1/2 tsp. cornstarch  garlic clove, peeled  1 c. dry sherry  1 tsp. lemon juice  1 package smoked salmon, crumbled  dash of ground nutmeg  dash of ground pepper  bread, apples, vegetables, and one package smoked salmon for dippers  In a heavy saucepan over medium heat, combine the cheeses with the cornstarch.  Rub the inside of the fondue pot with garlic. Pour in the sherry and lemon juice. Warm till air bubbles rise and cover the surface (do not cover or allow to boil.) From now on, stir constantly.  Add a handful of cheeses, keeping heat medium. When melted, toss in another handful.   After cheese is melted, add the crumbled smoked salmon and stir until combined.  Add a dash of nutmeg and pepper.  Transfer to the fondue pot and serve.  If it gets too thick, add warmed sauterne.

Smoked salmon fondue is to die for! This was the first time we made the recipe and highly recommend it, easy and delicous! Here's our recipe, courtesy of Joanne Monson. 

12 oz. Swiss cheese, shredded

8 oz. Gruyere cheese, shredded

1 and 1/2 tsp. cornstarch

garlic clove, peeled

1 c. dry sherry

1 tsp. lemon juice

1 package smoked salmon, crumbled

dash of ground nutmeg

dash of ground pepper

bread, apples, vegetables, and one package smoked salmon for dippers

In a heavy saucepan over medium heat, combine the cheeses with the cornstarch.  Rub the inside of the fondue pot with garlic. Pour in the sherry and lemon juice. Warm till air bubbles rise and cover the surface (do not cover or allow to boil.) From now on, stir constantly.  Add a handful of cheeses, keeping heat medium. When melted, toss in another handful. 

After cheese is melted, add the crumbled smoked salmon and stir until combined.  Add a dash of nutmeg and pepper.  Transfer to the fondue pot and serve.  If it gets too thick, add warmed sauterne.

Adelia Myrick