Email from Mum this morning: "Just went to your blog to look for your smoked salmon dip recipe. It's not there. Can you email it to me? Or why not put it up? It would be an easy one for you to add."
She's right. This is a really quick and simple dip that always gets a thumbs up. It is great as a sandwich filling, on toast or with crackers or oatcakes. I often make it to take to work for lunch, for picnics or as a something to serve as nibbles before a meal. It also makes a great filling for quesadillas (see below).
You can use light cream cheese if you prefer but the consistency will be a bit thinner. This is ok if you are using it as a dip or spread, but not great for quesadillas.
Oh, and Mum - it's not my smoked salmon dip. It's Dad's. Credit where it is due. He won't mind though, I stole it years ago.
Ingredients
200g cream cheese
120g smoked salmon trimmings, chopped into small pieces
Handful dill, finely chopped
1 tbsp baby capers, plus a little of the vinegar
Lemon, to taste
Salt and freshly ground black pepper, to taste
Method
Mix all the ingredients together in a bowl. Check seasoning and adjust as necessary. That's it.
For quesadillas
For this you just need some tortillas, the dip, some wedges of lemon and oil for frying. Spread some of the dip on the tortilla and fold it over into a half moon shape so that the filling is encased. Heat some oil in a pan and fry on each side until crisp and golden in parts (you won't get it golden all over). Cut into quarters and serve with a wedge of lemon.