Smoked Salmon Crudites

This is such a tasty, elegant and rather quick recipe to make for a party in any season, really. I’ve made them for Ramadan Iftar parties, Eid gatherings, family night dinners, special occasions, and even when I’ve catered fancy events downtown Chicago. Always use the best salmon you can find and the freshest greens you can find, as well.

The recipe in the video is super quick because it’s simpler in that the cream cheese is plain.

In the recipe below it is a blend of ingredients that is suitable for an elegant party.

It can easily be multiplied depending on how many you’ll serve.

Most guests will eat about 2-3 each on average.

Smoked Salmon & Cream Cheese Crudites

Serves 4 

Ingredients

8 ounces cream cheese

1/2 cup sour cream

Juice of one large lemon

1/3 cup freshly chopped dill

Sea salt, to taste (about 1/8 teaspoon)

Freshly ground black pepper, to taste (about 1/8 teaspoon)

4 ounces smoked salmon (preferably wild)

1/3 cup diced cucumber

2 tablespoons heavy whipping cream (optional)

Arugula or spring greens leaves

Directions

If you have a stand mixer, use the paddle attachment to break up the cream cheese and mix it together with the sour cream; if not, an electric beater works fine.

Add the lemon juice, fresh dill, salt and pepper. Roughly chop the salmon then gently fold it into the dip. Fold in the cucumber with a spoon or spatula.

Check the consistency and, if desired, add the heavy cream to create the consistency you prefer.

Refrigerate until serving. Keeps fresh for about 3 days in the fridge.