Creamy and deliciously simple smoked salmon dip with fresh dill.
Ever since May when Boston reminded me and mom the wonder of eating seafood not in the Midwest (as in, fresh from the sea) we’ve both had a hankering that just won’t quit. Therefore, the plan on our upcoming vacation to Alaska and Vancouver is to eat alltheseafood.
Oh yeah, I’m leaving tomorrow for an Alaskan cruise with Lettuce and Mom, followed by a few days in Vancouver. I’ve never been on a cruise, or to Alaska. Or Vancouver. It’s a vacation of new things!*
To build up some excitement for all the good fishy things we hope to be eating, we’re flashing back to the food from Alaska with this smoked salmon dip (since it’s not quite smoked salmon chowder season). I know it looks wonky in color and texture (pureed fish making you skeptics?) but it converted an adamant anti-seafood person into a believer. Smoked salmon will do that.
It’s perfectly easy to whip up and can be served as a dip, or in delightful mini-sammies should you be serving a tea, or part of a main meal on some of that righteous Alaskan style beer bread.
Ahh the beer bread. Must remake presently. You must as well.
But first make this because it’s also the perfect snack for all the football watching that starts this weekend! Just sayin’.
- 3 ounces smoked salmon
- 2 tsp Dijon mustard
- 1 tsp fresh dill
- ½ cup Greek yogurt
- 4 ounces cream cheese
- 2 TB lemon juice
- ½ shallot (about 1 TB)
- ½ tsp salt
- ½ tsp pepper
- Place all the ingredients in the bowl of a food processor, and process to desired consistency.
*You knew it was coming. You can follow our adventures at #KlondikeBARua on the Instagram.
This recipe was developed in collaboration with HGTV, but all ramblings are my own. Thanks for supporting those that support THB!
Written amidst packing.