A few years ago I posted my recipe for an easy smoked salmon dip. It’s a recipe I make regularly. We photographed it as I used it for catering and fancy events, prettily piped onto toasted slices of baguette.
The problem with that shot (as pretty as it is) is that makes it look fussy, and it doesn’t have to be. It’s one of my go-to appetizer and snack recipes. So we wanted to bring this to you again, how we really eat it – as a dip. It goes together in minutes with a food processor. Serve with slices of cucumber and rice crackers. It’s healthy and even gluten-free.
Easy and Quick
This is my “go-to” recipe when we have friends coming for dinner and for just plain snacking during the week. With a food processor, you can put this smooth and creamy dip together in just minutes. Horseradish gives it extra zing, the lemon a nice hint of lemon and the dill, fresh garden flavor. My favorite horseradish these days is made by Follow Your Heart products. You’ll find it in the refrigerated section of your grocer.
Spices – Smoked or Regular
For a wonderful smoky flavor, I use smoked paprika and smoked black pepper, but you can make it with regular paprika and black pepper. If you like smoky flavors, you’ll love working with these spices, available from Chefs Warehouse. Just follow the links. I use them in all sorts of dishes and can’t live without them in my pantry.
Versatile – Dip, Spread or Piped Mousse
Even though it’s quick to make, you can also make the dip a day ahead. It can be made to serve four (half recipe), or doubled or tripled to serve a crowd.
Smoked salmon dip is nice served with cool cucumber slices. My favorites cucumbers are the Persian type, but any cucumbers will work. Since we eat wheat-free, I serve with rice crackers, but you can use any cracker you like.
If you want to go fancy for an upscale party (maybe at the holidays), use a piping bag with a star tip (also a great way to hold it in the refrigerator). Serve on crackers, cucumber slices, endive spears, in little baked phyllo cups or on crostini. Use lemon zest, capers, red onion and fresh dill as garnish and beautiful flair.