Monday, 21 December 2015

Smoked Salmon and Dill Cream



I always buy a load of smoked salmon at Christmas, I never have a specific dish in mind, I just have to buy some - Christmas without a tonne of it sat in my fridge would not seem like Christmas at all.

But that's just it - it sits there waiting to be eaten up. Usually it ends up on breakfast bagels with cream cheese or in a seafood tagliatelle, to use up any leftover cream following the few days after Christmas.

However, last year I came up with a really good, versatile recipe that can be made a few days in advance or whipped up in a couple of minutes before it's needed. It can become a number of dishes from a simple dip, a special starter or a quick light supper. I have even spread it on hot buttered croissants for breakfast.

Recipe - enough for 4 as a dip

4oz Sour cream
4oz Smoked Salmon - cut into thin slices just a few cm long
4oz Cream Cheese
handful dill - when chopped approx 1 tablespoon
juice and zest of a lime - or lemon
chopped spring onions - 2 or 3
salt and loads of black pepper

1 teaspoon chopped capers - optional


This really is so easy to make just combine the sour cream and cream cheese together. Add the juice and zest of your lemon or lime, add the herbs and spring onions.Then gently fold in the salmon. Season with a little salt and loads of black pepper. The addition of a few chopped capers works really well.

If it's going to be a dip you can thin it slightly with a little water if you wish. Serve it with a selection of rye crisps, slices of french stick, hot buttered slices of toast and chunks of celery.


For a starter you can pile it into lettuce leaves or serve with slices of avocado. Offer a wedge of lemon on the side along with slices of hot thin toast.


How about this for something really fancy and special  - you can make up individual seafood starter plates for your guests - with each plate holding a small piles of crayfish tails or prawns, a spoonful of the salmon cream, a dressed oyster and maybe a tiny spoonful of caviar - it is Christmas after all! - served with a red onion vinaigrette and a few baby salad leaves.


Or you can just spread it on toast or a bagel for a simple supper dish....even make it into a sandwich.

However you choose to serve it you can make it in advance and it will keep well in a sealed container in the fridge for 3-4 days.



Have a great start to the holiday week
Love Lizx

 Smoked Salmon and Dill