Name: Smoked Salmon Dip
Yield: Makes 1 litre
Ingredients: 2 lemons, zest and juice; 1 ml extra virgin olive oil for serving; salt and freshly ground black pepper to taste; 200 g full fat cream cheese; 160 ml cream; 40 g dill, chopped; 100 g gherkins, chopped; half a red onion, chopped; 500 g smoked Norwegian salmon; za’atar for serving

Preparation info

Makes
1 litre

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

Ingredients

500 g smoked Norwegian salmon
half a red onion, chopped
100 g <

Starter
Pescatarian
Gluten-free

Method

Break the salmon into pieces and place in a food processor. Add the rest of the ingredients and blend everything together until just combined. To serve, drizzle olive oil, sprinkle over some za’atar and serve with bread or crackers.

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Smoked Salmon Dip

Ingredients

Method

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