Happy Easter everyone!
I hope you’re having a wonderful day, filled with family, friends and jelly beans. And Cadbury eggs. And Reese’s eggs. And Peeps. Oh, and bunnies. Because obviously each one of those is important.
Lucky for me, I’m spending the day with my parents (and my little brother!) at their house in Vermont. If you don’t already know, I was born and raised in Vermont, and always love coming home. Especially now that I’m living in NYC. The rolling green hills, the fresh air, the abundance of local, organic produce. It’s a welcomed change to be here.
I miss the boy of course, but open air has it’s perks.
You would think being here would give me more energy, more desire to go outside and do stuff. It’s actually quite the opposite. I’m such a homebody when I come home, it’s ridiculous. I would rather stay in every single night, cooking awesome food, drinking wine with my parents, laughing until my sides hurt and curling up on their super comfy couch, than spend time outside.
I mean seriously, who’s with me here? Being home with Mom and Dad turns you into a child. Some might say it’s abnormal, but you know what? I’m totally okay it.
Why? Because I get to make things like this Herbed Smoked Salmon Spread and enjoy it with loads of tortilla chips (or rice crackers if you’re trying to be more healthy, like you can see below).
We have a super fabulous grocery store here that I always go crazy in. It seriously has everything I could ever want. Starting with organic produce and Vermont apples, moving into almond milk yogurt, raw honey, gluten-free flours in bulk, and sugar-free smoked salmon…by the pound!!
That’s right. At this store, I don’t have to worry about spending ten dollars on a 4 oz case of sugar-free smoked salmon. Nope! I can order it straight from the fish counter and it’s amazing!! Best smoked salmon I’ve ever had.
We usually pick up a container of it and eat it for lunch or with our eggs for breakfast, but today I wanted something different. We were having some folks over for dinner and my job was appetizers. I thought about just serving the salmon with goat cheese and capers, drizzled with lemon juice, but I realized that was boring. Delicious, but boring.
We needed something more exciting. Something that you can dunk tortilla chips in. Like guacamole, but with salmon. Everything taste better with tortilla chips.
But I’m rambling here. Let’s get straight to this dip.
It started with smoked salmon, a hunk of goat cheese, roasted red peppers, a hint of lemon, a dash of sriracha, a few sprigs of dill and a sprinkle of salt and pepper. All whipped together in a food processor until nice and creamy.
I tasted it, and you know what? It didn’t need a thing. It was perfect on the very first try. I don’t say that often… usually I can spice it up a little bit more, but not this time.
This spread was sensational.
And or guests loved it too. We served it with tortilla chips, rice crackers and Mary’s Gone Crackers, of course. We also used fresh broccoli and carrots to dip. It was a hit. Gobbled up in minutes.
I don’t know if it was the super smokey flavor, the gentle kick from the sriracha, or the mild flavor of the dill, but it all came together in the perfect bite. And we saved some for leftovers! You can best I’ll be spreading this on toast tomorrow morning and serving it with eggs.
gluten-free | refined sugar-free
- 4 oz. smoked salmon (sugar-free if possible)
- 4 oz. herbed goat cheese (regular will also work)
- 2 - 3 roasted red peppers
- 1 sprig fresh dill (about 1 tablespoon)
- 1 tablespoon lemon juice
- 1/2 - 1 teaspoon sriracha
- Salt & pepper to taste
- Add all ingredients into a food processor and pulse until smooth and incorporated.
- Taste, season with salt and pepper, and scoop into a serving dish.
- Refrigerate for at least half an hour, and serve with crackers or vegetables.