Smoked Salmon Dip with Lemon and Dill Shortbread

A common party food or appetiser here in Australia is a plate of “chips ‘n’ dips”. What flavour or form that takes is up to the host and the type of the party. Following my Christmas luxury theme, I’ve gone down the fancy route with this recipe.

Smoked salmon has quite a strong flavour so it goes well in this simple dip. Another good thing is that you can use pre-packaged sliced smoked salmon which isn’t that expensive compared to buying whole fillets. During the holidays I tend to keep a packet in the fridge for use in dishes like this, or for a special breakfast treat.

The shortbread recipe here is adapted from one I found in my KitchenAid cookbook. It is easy to make and is a lovely change to normal crackers. You could also substitute the dill for another herb, (like rosemary or thyme), and serve these with your after-dinner cheeseboard.

Ingredients – serves 6-8 as an appetiser:

Smoked Salmon Dip:

  • 85g/3 oz sliced smoked salmon
  • 115g/4 oz  cream cheese, softened (I used Philadelphia)
  • 2 heaped dessertspoons light sour cream

Lemon & Dill Shortbread:

  • 225g/8 oz unsalted butter, softened
  • 1 tbsp lemon juice (from a bottle is fine)
  • 100g/3.5 oz sugar
  • 1 tbsp finely chopped fresh dill
  • 225g/8 oz plain (all purpose) flour
  • 115g/4 oz cornflour

Method:

  • To make the dip, put the salmon, cream cheese and sour cream into a food processor and blitz until combined. Refrigerate until 30 minutes before serving.
  • Heat your oven to 170C/150C fan forced/340F.
  • Place the butter, lemon and sugar in a bowl and beat until pale and fluffy.
  • Sprinkle in the dill and then sieve in the flour and cornflour. Mix until you have a smooth dough.
  • Turn out and form into a ball, then cover in cling wrap and refrigerate for about an hour.
  • Roll out the chilled dough and use a cutter (your choice of shape) to stamp out approximately 24 shortbreads. Place these on a tray lined with baking paper.
  • Bake for 12-15 minutes or until just turning light golden in colour.
  • Remove from the oven, leave on the tray for 5 minutes and then put on a wire rack to cool.
  • Serve with the dip and enjoy!

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9 Responses to Smoked Salmon Dip with Lemon and Dill Shortbread

  1. Karen says:

    This does sound like a wonderful appetizer to make during the holiday season. Thank you for sharing your recipes.

  2. Cara says:

    How creative to make your own shortbread to go with the dip! And anything with dill in it is a friend of mine 🙂

  3. papipnarong says:

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  4. Pingback: Blast from the Past: Festive recipes from last year | Recipe Adaptors

  5. Pingback: Get ready for Christmas: Appetiser and Party Food Ideas | Recipe Adaptors

  6. wilma says:

    love it,,, this is my starter for New years day…. thanks x

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