Smoked Salmon Dip
The other day I had to prepare a last minute healthy snackboard for a somewhat unexpected supper.
A manic pantry and fridge search turned up a tub of natural pot set yoghurt, a can of salmon, a 50g packet of smoked salmon, caperberries and dill, which I keep chopped in the freezer. Perfect for a healthy dip!
Bursting with tangy flavour from the capers , the dip can be whizzed up in no time and is a healthy low fat alternative to store bought ones, which are normally cream cheese based and can contain various additives.
The dip was so good there was no leftovers. Luckily, I saved half a batch for our pleasure and used it to top hard boiled eggs for breakfast the next day. Deliciousness.
Makes 2 cups / for 4-6 people as a snack
Smoked salmon dip
The dip is quick to make and goes well with eggs or even mixed in with cold pasta for a tasty salad. Low in fat and additives, it is a nutritious alternative to store bought dips.
- 200g natural pot set yoghurt
- 210g can of pink or red salmon, drained
- 50g smoked salmon
- 2 sprigs spring onion
- 2 tbsp capers + 1 tbsp caper juice
- 1 tbsp chopped dill
- pepper to taste
To make the dip: chop smoked salmon and spring onions into small pieces. Break up canned salmon with a fork. Place all ingredients in a bowl and mix thoroughly. Season wit pepper to taste. Chill until needed.
To serve: place in a serving bowl and serve with water crackers, toasted bread or as a topping for hard boiled eggs or even pasta.
Tip: the dip will keep in an airtight container in the fridge for 2 days.