Our friend Evelyn makes a version of this smoked salmon dip, and it is outstanding! The first time we ever had it, Lenny was so wowed that is was salmon, as he thought it was carrot dip. Silly guy! Then he was even more wowed when he found out it was luscious smoked salmon. During the holidays, we always have a crab feast with Evelyn and her family and guaranteed this will be on the table and in my mouth. This year they are living in Spain, so we made the dip for us. No recipe in hand, so I threw it together all based on memory and flavor. Verdict? Outstanding!
Our New Years celebrations are somewhat up in the air right now. Typically, we stay in Boston to celebrate but decided to head home this year. We are tossing around a few ideas, a road trip to some wintery camping spot (brave), going to Vegas to do as they do in Vegas, maybe head to Los Angeles to see some friends or who knows maybe stay home. If we go with the latter, (or even the road-trip), this dip will definitely be served. It is creamy, smoky, fresh and a little bit spicy. Not to mention uber elegant!
What are you doing to ring in the New Year?
Smoked Salmon Dip
- food processor
8 ounces cream cheese
1/2 cup cream fraiche or sour cream
2 tablespoons fresh lemon juice
zest from one small lemon
2 tablespoons fresh dill
1 tablespoon fresh horseradish or 2 teaspoons prepared horseradish
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 ounces smoked salmon
crackers or crudites to serve with
Place the cream cheese, cream fraiche or sour cream and lemon juice in the food processor and pulse until creamy.
Add the zest, dill, horseradish, salt, and pepper. Pulse until well combined.
Toss in the smoked salmon and continue to pulse just until mixed. Do not over pulse or the salmon will break up too much. You want pieces of it.
Chill for at least 4 hours to allow the flavors to mingle.
Bring to room temperature 30 minutes before serving.