Smoked salmon is synonymous with the west of Ireland, where the noble fish has been smoked for centuries if not millennia. In this recipe, it is incorporated into an addictive dip that is made all the better when served with crackers, thin slices of toasted rye bread or raw vegetables such as carrots, cucumbers or cauliflower.
We owe this recipe to Jody Eddy and her book "Recipes and Stories from Ireland's Wild Atlantic Way" in which the Burren Smokehouse and the Roadside Tavern cum Burren Brewery next door are also mentioned.
50g cream cheese
25g sour cream
1 tsp freshly squeezed lemon juice
plus more for seasoning
1 tbsp capers
1 tbsp horseradish sauce
1 tbsp finely chopped shallot
115g Burren cold smoked Irish organic salmon
dill - leaves from one sprig
salt and freshly ground pepper, to taste
crackers, rye bread or raw vegetables
In the bowl of a food processor, combine the cream cheese, sour cream, lemon juice, capers, horseradish, shallot as well as half of the salmon and blend at high speed until smooth.
Transfer to a serving bowl and stir in the remaining salmon (cut in small pieces) and the dill. Season with additional lemon juice, if desired, along with salt and pepper.
Serve with crackers, rye bread of raw vegetables on the side.
Dip with Smoked Salmon EnglishDownload recipe