Sunday, February 3, 2008
Smoked salmon platter with creamy dill spread
I absolutely love smoked salmon. Usually if there is an item on the menu with this ingredient I will order it. It is one of the reasons I came up with this dish. The saltiness of the capers, combined with the cool touch of the dilled cream cheese spread, and the crunch of the fresh greens and red onion allow for the perfect balance of flavors, not to mention, really stand up to the pungent taste of the salmon. So here's how you make it.
1 package smoked salmon
1/4 cup freshly chopped dill
1 lemon (juice)
1/4 cup sliced red onion
1 garlic clove, grated
1 tbsp. capers (with brine)
1 1/2 cups spring greens
2 tbsp. light tasting olive oil
For the Spread
4 oz. cream cheese
1 handful of fresh dill, chopped
3 tbsp. lemon juice
Take the package of salmon and thinly slice it.
Peel the red onion, and grab a large handful of dill and finely chop. Next using your microplane finely grate the garlic clove. Add all of the ingredients to a bowl.
Take the juice of a lemon and squeeze into the mixture. With your microplane, zest a quarter of the lemon and combine with the ingredients
Add two tablespoons of olive oil and mix with the rest of the ingredients.The next thing you do is add the salmon to this mixture and let it marinade while you make the spread.
For the spread:
Add the cream cheese and a handful of dill and run through the food processor. Mix well until the dill is finely chopped and the mixture is nice and creamy. Serve on a platter with the salmon and greens and flatbread. Enjoy!
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