Smoked Salmon, Dill and Caper Dip - Super Quick To Make December 11 2016 by Simone Denny
This dip is a great option when you need to whip up something quickly for guests, it literally takes a few minutes to make. I recently made it for some friends and everyone asked for the recipe, so here it is.
I have included two recipes here. One the traditional recipe, which is made with greek yogurt and is very quick to make (and creamier). The second is the dairy free option, made from cashews, this one is more of a pate texture and keeps well in the fridge for up to a week.
A note on horseradish: I recommend buying horseradish from health food stores or speciality shops as many mainstream supermarket brands are notorious for adding preservatives, fillers etc. This is one product I recommend reading the label.
1 hot smoked salmon fillet (bought from the supermarket or market)
3/4 cup of greek yogurt (for dairy free replace with 1 cup of cashews)
2 tablespoon horseradish (from a jar)
1 tablespoon of chopped dill
2 tablespoons of capers + one teaspoon of juice
2 tablespoon of lemon juice
Pepper to taste
Directions for traditional recipe:
Mix all ingredients in a bowl - simple as that!
Directions for dairy free option:
Soak cashews for at least two hours.
Drain water from the cashews and add them to the food processor with 2 tablespoons of water and lemon juice. Blend into a smooth creamy paste (you may need to scrape the sides of the blender regularly). Add remaining ingredients and whizz for a couple of seconds to combine.
Serve this tasty dip with rye bread, crackers or chopped vegetables.