This is the quickest and most simple dip recipe I’ve ever made but at the same time so flavorful and delicious. It will take you about 5 minutes to prepare this lovely side dish if you follow this recipe but will leave your guests asking you for more and wanting to get the recipe.
200 g cream cheese
1/2 cup sour cream
1 tablespoon fresh lemon juice
2 tablespoons capers
100 g smoked salmon, coarsely chopped
Combine first four ingredients with a stick blender and pulse until blended. Stir in salmon. Serve with vegetables, grissini or bread.
Quiche. Don’t you like the sound of that? Quiche! Makes it sound so fancy and French and yummy. And it is all that as well. You can either make a large, 6 – 8 person quiche, or you can make individual, small quiches for every guest or family member to have for themselves. The later also gives you the chance to individualize each quiche and make it exactly the way you or your guest like it.
I got inspired to make this quiche after I visited the most amazing cooking class by Barbarella – Green Chef here in Ljubljana. The recipe for the crust is her creation and I can’t take any credit for that.
Ingredients (serves 1):
1 ½ tbsp vegetable butter
½ cup rice flour
1/6 cup tapioca flour
¼ tsp Himalayan salt
1 tsp grinded chia seeds
1/6 cup cold water
30 grams smoked salmon
2 handfuls of fresh baby spinach
1 tbsp nutritional yeast
Almond flakes (optional)
1. For the base, put all the ingredients except water, in a mixing bowl and combine with your hands. Slowly add a little water at the time until you get a soft dough that is neither sticky (if so, add a little flour) neither crumbly (if so, add some more water).
2. Form a ball with your dough and put it in the fridge for about 30 minutes.
3. In the meantime preheat the oven to 190 degrees Celsius and prepare the filling.
4. For the filling, beat the egg and salt. Quickly blanch the spinach in boiling salted water, drain and chop. Set aside to cool a little. The fold it in the egg mixture together with the smoked salmon and nutritional yeast.
5. Grease a 12 cm round baking pan. Roll out the dough, place it in a greased pan, use your fork to puncture the dough a little, then pour in the filling, top with some almond flakes if you wish and bake for 20 – 25 minutes. Serve immediately.