Smoked Salmon Dip With Horseradish & Dill
The Cook Who Knew Nothing
The Cook Who Knew Nothing
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  • 150 grams smoked salmon
  • 100 grams cream cheese such as Philadelphia
  • 1/3 cup Greek yoghurt
  • juice
  • 1/2 small French eschallot or 1 fat spring (green) onion
  • 2 teaspoons fresh dill chopped finely (I love dill so I’ve been known to put up to one tablespoon in)
  • 1 teaspoon horseradish (the shop-bought type in a jar is great)
  • 1/2 teaspoon agave nectar or sugar (this is to balance out the acidity of the yoghurt and lemon juice)
  • cracked black pepper



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