![Smoked Salmon Dip]()
by Yvonne Maffei | Feb 3, 2016 | Appetizers & Snacks
I don’t know what it is about winter and salmon but it seems like every cold season I start to crave that flavor of fresh Alaskan Sockeye in parchment with dill and butter or those great smoked Norwegian salmon pieces on toast, with dill, of course. But this winter, I decided to try testing a dip to make for some upcoming parties. I just happen to be watching endless episodes of Barefoot Contessa when I saw Ina Garten making a smoked salmon dip that looked delicious, although I had few tweaks in mind when trying it on my own. I had never really watched Ina cook on her show before, but now I know why everyone loves her!
You only need a few ingredients to make the dip- and you may already have them on hand. Be sure to use fresh dill rather than dried- it makes a huge difference.
You’ll need sour cream, cream cheese, salt, black pepper, smoked salmon and cucumber. I also would add a bit of heavy whipping cream or half and half- just about 1-2 tablespoons- if you want the dip to be slightly thinner.
I just happen to spot these:
However, since writing this post, an update is that the chips are no longer available, so I suggest using the Baked Lentil crackers instead, which are available at local Whole Foods Markets. I must say that I was really, really impressed. The flavor is great and since they’re baked, it’s a healthy option.
They can also hold up to a thick dip like this one, so they’re really nice scoops. I’d say that’s perfect for the upcoming Super Bowl parties many people are planning and who wants chips that crack and break- it’s annoying.
Everything gets mixed up pretty easily. If you have one, use a stand mixer to combine the cream cheese and sour cream then gently fold in the salmon and dill and spices. Add the heavy cream and use a wire whisk to incorporate, if you’re adding this. I like to add diced cucumber (without any seeds) for added crunch and texture, but it’s optional.
Whether you’re serving a crowd or just want to have a snack at home with family, this is definitely a crowd pleaser, even for people who think they wouldn’t like salmon…
[yumprint-recipe id=’89’] ![Tomatillo Salsa]()
by Yvonne Maffei | Jun 22, 2009 | Appetizers & Snacks, Condiments & Sauces, Latin, Mexican, Recipes
What a difference homemade salsa is from the store-bought counterparts. I recently made this salsa recipe for the first Halal Test Kitchen event where I was able to easily demonstrate the making of this recipe in under a few minutes. Everyone at the event was able to make their own tacos and top with this delicious green salsa they now knew how to make.
These tomatoes from my community garden spot were perfect for this salsa, but traditionally, tomatillos are used instead. It just goes to show how versatile this recipe is–and very helpful when those tomatoes sitting on your vine just won’t ripen at the end of summer, yet it’s too cold to keep them outdoors any longer. More often than not, I make this salsa with tomatillos. They are easily found at Mexican grocers or international markets that cater to an Hispanic customer base, or simply those who love to cook interesting, multicultural cuisine. I like to give mine a bath in cool water to rinse off any dirt and debris before cooking, otherwise all that stuff just stays around them.
I remove the husks as well and give another thorough rinse. The tomatillos may feel a bit sticky, which is normal. Don’t try to do anything about that- just proceed and the stickiness goes away in the cooking process.
This is a cooked salsa so you’ll need to plan accordingly if you’re making it for a party or to go with a particular recipe. It really doesn’t take that long to make, but you still need to allow for the cooking-and cooling off- of the tomatillos plus the chili pepper or jalapeño and garlic that is boiled with it.
Approximately 15 minutes of cooking and an additional 10 for cooling down after straining the cooked produce. Strain it gently because the tomatillos become so soft that you can lose some valuable contents in this process.
Because I throw in the garlic with the skin on, you can peel after the cooking and cooling process. It’s much easier than trying to fight it beforehand.
Once everything has cooled, you can add salt and cilantro to a food processor with the cooked ingredients and give it a whirl.
It doesn’t take long and the mixture is slightly gelatinous, which is normal.
That helps the tortilla chips to cling to the salsa, anyway…
And it makes it easier to spoon onto tacos, too…
This was my friend and neighbor’s reaction when she first tried it- so I asked if I could quote her, just for fun…
“The salsa was great. While there are a few brands of salsa out there that can be eaten with a spoon/fork like an Arabic style tomato salad, this one is definitely the kind that goes with nacho chips! Tasting it alone with my tongue was average good; Eating it with the chips makes it perfect! The salsa compliments the chips, and the chips make the flavor of the salsa stand out! It totally serves the purpose of a salsa and it certainly fits the original definition of sauce!”
