Smoked Salmon Dip with Saffron Road’s Cucumber Dill Baked Lentil Chips
Serves: 4
  • 8 ounces cream cheese
  • ½ cup sour cream
  • Juice of one large lemon
  • ⅓ cup freshly chopped dill
  • Sea salt, to taste (about ⅛ teaspoon)
  • Freshly ground black pepper, to taste (about ⅛ teaspoon)
  • 4 ounces smoked salmon (preferably wild)
  • ⅓ cup diced cucumber
  • 2 tablespoons heavy whipping cream (optional)
  • Saffron Road Cucumber Dill Lentil Chips
  1. you have a stand mixer, use the paddle attachment to break up the cream cheese and mix it together with the sour cream; if not, an electric beater works fine.
  2. Add the lemon juice, fresh dill, salt and pepper. Roughly chop the salmon then gently fold it into the dip. Fold in the cucumber with a spoon or spatula.
  3. Check the consistency and, if desired, add the heavy cream to create the consistency you prefer.
  4. Refrigerate until serving. Keeps fresh for about 3 days in the fridge.
Recipe by Authentic World Cuisine | Saffron Road at