Though our holidays - at least mine - were really low key compared to previous years, there were absolutely a few decadent dietary transgressions. But let’s leave the chocolate mousse and Manhattans out of this.
Enter my friend Russ, who gifted me this lovely smoked salmon, and nudged me gently out of the holiday glut.
The dill dip is a super simple holiday snack that I have around this time of year, but it goes perfectly with the salmon. So let’s start there.
1 1/2 cups sour cream (you can use low fat)
1/2 cup mayonnaise (you can use low fat)
1 tablespoon dried parsley
2 tablespoons dried minced onion
2 tablespoons dried dill weed
1 1/2 teaspoons seasoning salt
Place the sour cream, mayonnaise, parsley, onion, dill weed and seasoning salt in a bowl.
Stir until combined.
Refrigerate for at least a couple of hours before you serve.
As far as the salad ingredients, there are no specific ratios - I’m a huge believer in using up what you have in the fridge. So substitute as you see fit. I’ve listed what I did for each serving.
A few handfuls of your favorite lettuce(s).
2-3 ounces smoked salmon
1 tablespoon chopped red onion
1 tablespoon capers
1 tablespoon chopped mixed olives
Cover the plate with your lettuce, then the salmon, then the rest of the ingredients, saving the dill and some flaked salt for the top.
Open a bottle of decent champagne or sparkling wine (it is the end of 2020, after all).
I wish you all a healthier, happier, more hopeful and social 2021.