Smoked Salmon Dip With Horseradish & Dill
The Cook Who Knew Nothing
The Cook Who Knew Nothing
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 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

Instructions

Comments

Log in or Register to write a comment.