This Smoked Salmon Dip with Dill and Caper is a great option when you need to whip up something quickly for guests, it literally takes a few minutes to make. I recently made it for some friends and everyone asked for the recipe, so here it is.

I have included two recipes here. One the traditional recipe, which is made with greek yogurt and is very quick to make (and creamier). The second is the dairy-free option, made from cashews, this one is more of a pate texture and keeps well in the fridge for up to a week.

A note on horseradish: I recommend buying horseradish from health food stores or specialty shops as many mainstream supermarket brands are notorious for adding preservatives, fillers etc. This is one product I recommend reading the label.

INGREDIENTS:

• 1 hot smoked salmon fillet (bought from the supermarket or market)
• 3/4 cup of greek yogurt (for dairy-free replace with 1 cup of cashews)
• 2 tablespoon horseradish (from a jar)
• 1 tablespoon of chopped dill
• 2 tablespoons of capers + one teaspoon of juice
• 2 tablespoon of lemon juice
• Pepper to taste

PROCEDURE FOR TRADITIONAL RECIPE:

Mix all ingredients in a bowl – simple as that!

PROCEDURE FOR DAIRY-FREE OPTION:

1. Soak cashews for at least two hours.
2. Drain water from the cashews and add them to the food processor with 2 tablespoons of water and lemon juice.
3. Blend into a smooth creamy paste (you may need to scrape the sides of the blender regularly).
4. Add remaining ingredients and whizz for a couple of seconds to combine.

Serve this tasty dip with rye bread, crackers or chopped vegetables.

Enjoy!