This week's Barefoot Bloggers dish was chosen by Ashley and I'll be the first to admit I wasn't too pumped about fish dip. However, one of the reasons I joined Barefoot Bloggers was to expand my repertoire. So I made it anyways and it was a success! I took it to a play-date and everyone enjoyed it (except me, since I thought it was a little fishy- but I only had canned salmon available and I'm sure that was the problem). However, before I added the fish I thought it was amazing, particularly the fresh dill. I also love the fact that there is no mayonnaise in this recipe (I have a psychotic aversion to mayonnaise that I can't break, just ask my husband).
I will try making this again with some better salmon and I bet even I'll like it then. Because, let's be honest- Cream Cheese (I even used the good, full fat stuff), Sour Cream, and Fresh herbs- "How bad can that be?" What can I say, I love Ina! I have complete confidence in her and I'll make it again. Thanks, Ashley, for the great choice, and for helping me stretch my boundaries! (Please pardon my picture, my camera was in the shop being cleaned and sorely missed!)
I'd also like to thank Pamela for this nice award! I'd like to pass it on to a few blogs you should check out:
Whisk: A Food Blog
Smoked Salmon Spread
From Barefoot Contessa Family Style by Ina Garten
8 Ounces Cream Cheese, at room temperature
1/2 Cup Sour Cream
1 Tablespoon Freshly Squeezed Lemon Juice
1 Tablespoon Minced Fresh Dill
1 teaspoon Prepared Horseradish, drained
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Black Pepper
1/4 Pound (4 ounces) Smoked Salmon, Minced
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.