alive logo

Smoked Salmon Dip


    Smoked Salmon Dip

    Using thick Greek yogourt and low-fat sour cream means there is nothing fishy about the calorie count of this dip. Serve alongside cucumber slices or pieces of toasted rye or pumpernickel bread.


    Better for you: Smoked salmon helps you reel in a boatload of heart-healthy omega-3 fatty acids. Greek yogourt provides about twice the protein as traditional versions.

    2/3 lb (300 g) smoked salmon 
    1/2 cup (125 mL) plain, 0% milk fat Greek yogourt
    1/2 cup (125 mL) low-fat sour cream
    Juice of 1/2 lemon
    2 Tbsp (30 mL) chopped dill
    1 Tbsp (15 mL) prepared horseradish
    1 Tbsp (15 mL) capers 
    1/4 tsp (1 mL) black pepper
    2 Tbsp (30 mL) chopped chives

    Place salmon, yogourt, sour cream, lemon, dill, horseradish, capers, and black pepper in food processor and blend until smooth. Place dip in serving bowl and garnish with chives.

    Serves 8.

    Each serving contains: 79 calories; 9 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 2 g total carbohydrates (1 g sugars, 0 g fibre); 341 mg sodium

    source: "Take a Dip", alive #362, December 2012


    Smoked Salmon Dip




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.