I am not a fancy cook, but I like my dishes to look pretty and of course, taste – well just as my three boys like it. My opinions don’t count much. If they eat, I eat. If I don’t like it, I still eat. If I like it, I eat some more. What I do like is short cut cooking. Who doesn’t! OK, so maybe the French chefs don’t, but I am not French and I definitely not a chef. What I am is a Mom who wants to serve great
beautifully plated recipes that cook fast.
That’s why I like this dip. It’s got a certain fanciness to it – smoked salmon sounds fancy anyway. And then you have cream cheese which is, well cheese, and for me, cheese is fancy too. Now if you mix both and serve, you have a mixture that’s neither cheesy nor salmony. It’s something weirdly in between and quite bland. So basically that’s where I come in. The Mom, expert at a pinch of that and dash of this…mnnnnn…..looks good. Maybe I should add this too? Out comes a spoon, and a pinch of ‘this’ goes in, and gets scooped into the mouth. Good? Add to the main dish. Ugh? Discard the idea pronto. You get the drift.
I normally serve it with flatbread or fresh vegetables like celery, carrots etc.
- 100 gm smoked salmon
- 100 gm cream cheese
- 1 tsp yogurt
- ½ tsp lemon zest
- a pinch of dried marjoram (optional)
- ¼ tsp cracked pepper
- 1 tsp lemon juice
- ½ tsp sea salt
- ¼ tsp fresh dill leaves finely chopped
- ½ tsp butter
- Soften the cream cheese with a fork in a bowl
- Mix in the smoked salmon, stirring gently till it looks properly mixed in
- Combine the rest of the ingredients (except dill leaves, butter and lemon juice).
- Heat butter and saute the dill leaves lightly. Don't let it brown.
- Pour over the salmon. Sprinkle lemon juice as desired.
- Mix again and serve