Gentle readers, allow me to present The Urbanite's newest real-person-friendly recipe. Fortunately for those of you with city-sized kitchens, it requires no cooking whatsoever and travels well (mayo-free), so it's picnic-and summer-ready. The name also involves alliteration, which always scores points with me.
Simple Salmon and Dill Dip
Serves 4 as an appetizer
1 can wild caught salmon with skin (drained and picked through to remove large bones)*
½ lemon, juiced (if it’s a giant lemon, cut this back a bit)
1 tbsp. capers, with liquid
1 handful fresh dill (or more to taste)
extra-virgin olive oil
sea salt and black pepper to taste
Combine first four ingredients and the black pepper in the bowl of a food processor and blend. Slowly drizzle in olive oil until desired consistency is reached (that's about 3 tablespoons for me). You aren't shooting for mousse here—you want to preserve some of the texture of the salmon and the bits of dill. Taste before adding salt because the capers are very salty. Serve with tortilla chips or toast points.
*Side Bar- The salmon you buy is sort of important here. I like Trader Joe's Alaskan Red Salmon. Make sure you only buy wild caught Alaskan salmon—never ever farmed or Atlantic (bad for the environment). I prefer red or sockeye salmon because it's a prettier color, but I don't think there's much difference otherwise. Don't get smoked salmon, as it will really change the flavor of the dish (smoked salmon dip would be more of a cream cheese affair I think). As for the bones, discard any that are obvious, but don't worry about the pin bones. They're full of calcium and they're going to get blended up anyway.
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