, , , , , ,

This is what I serve with smoked salmon looks like. Usually I also have a dish of capers on the side.

Use whatever measurements you like.
1/2 mayo (the real stuff like Hellmans’s/Best Foods)
(Hellman’s is East coast and BF is West, who knows why?)
1/2 sour cream (I like Knudson’s)
About 3- 5 T. (+ or -) chopped fresh dill
About 1/4 – 1/3 c. (+ or -) finely minced red onion
1-5 T. capers (rinsed and drained of course) Amount depends on how many people you’re serving.

Mix everything except the capers together. You can alter proportions to taste as you like. Haven’t tried it with yogurt since I just love it this way.

Let sit in a covered container in the fridge for a few hours or overnight to meld. Serve with the salmon and capers on the side, so people can help themselves.

This is a versatile all around dip but is really good with smoked salmon. You could probably sub shallots for the red onion. It’s just I really like the taste of red onion and how it balances out the richness of the smoked salmon. It’s a very flexible recipe that the person who first introduced me to home smoking ages ago gave to me. Gosh, it must be over 20 years ago!