Pistachio Feta Dip

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Pistachios add a beautiful emerald-green to holiday foods like Christmas bark and festive biscotti, but what about the really green holiday – St. Patrick’s Day?!!

Maybe I’m just really into color – I’ve certainly been accused of that – but I saw this dip online and just knew I’d be making it for St. Patrick’s day, on March 17th, 2018. Way more fun than Irish stew, and you can still enjoy your green beer.

I’m basing my recipe on the one from The Lemon Apron, a gorgeous blog by young Jennifer, who believes in “rustic, indulgent, and healthy home cooking.”

She got the original recipe from the book Persiana, by Sabrina Ghayour.

What I especially loved about this dip is that there is no TAHINI or CHICK PEAS in it!!! Hummus is wonderful, but there are other dips out there.

Case in point – this one is a beautiful purée of pistachios, along with feta and yogurt. YUM!

Pistachio Feta Dip
Slightly Adapted
Printable recipe below

3 1/2 oz (100 g) shelled pistachios
1/4 cup olive oil
7 oz (approx 200 g) feta cheese
2 handfuls of parsley, roughly chopped
1 garlic clove peeled and crushed
1 jalapeno, seeded and chopped
6 ounces Greek yogurt
Zest of one lemon
Juice of 1/2 lemon

Blitz the pistachios and olive oil in a food processor for 30 seconds.

Add the feta, parsley, garlic, chile pepper, yogurt and lemon.

Blitz until the mixture is well combined and has a rustic texture and place in a serving dish. I drizzled some olive oil over the top.

Serve with warmed focaccia or flat bread, pita crackers, crackers, or crostini.

I used Stacy’s Simply Naked Pita Chips because they’re so delicious.

I realized after-the-fact that if I’d removed the brown, thin skins from the pistachios, the dip would have been greener. But oh well. You will still be addicted!

There isn’t one thing I don’t absolutely love about this dip. I’ll be making it again, even when it’s not St. Patrick’s Day.

Note: In the original recipe, dill and cilantro are both used. I made an executive decision to just use parsley, because I wanted this dip to be more generic in flavor, in order to match it with other hors d’oeuvres I was serving.

I noticed that Jen spread the dip on toast and topped it with an egg! Yeah!!! (her photo below)

 

 

Salmon Crudo

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Facebook is something I check on a daily basis. There, I said it. Mostly because I can keep up with friends and their families. But it’s truly entertaining as well, like when puppy-chimpanzee videos pop up on my feed.

And then there are the food-related posts, not surprisingly, like this one that recently showed up from Williams-Sonoma Taste, which is the W-S blog.

Salmon Crudo with Red Onion and Fried Capers. What? I’ve never heard of salmon crudo, which in Italian means raw salmon. So I knew I just had to make it.

Fortunately, I happened upon a fresh piece of wild salmon at my grocery store. It was like this was all meant to be!

Here’s the recipe from Williams-Sonoma.

Salmon Crudo with Red Onion and Fried Capers

1/2 pound fresh sushi-grade salmon
1/4 cup extra-virgin olive oil
1 tablespoon small capers, rinsed and dried
1 tablespoon fresh lemon juice
2 tablespoons minced fresh parsley
1/4 cup red onion, very thinly sliced
Flaky sea salt
Freshly ground black pepper
Lemon wedges for serving

First wrap the rinsed and dried salmon in plastic wrap and freeze for 30 minutes.

Using a sharp knife, skin the salmon, then slice the it against the grain into very thin slices. Arrange the slices on a serving platter, overlapping them slightly.

Cover with plastic wrap and refrigerate for 30-60 minutes.

Meanwhile, in a small fry pan over medium-high heat, warm the olive oil. Carefully add the capers to the oil; they will splatter.

Fry, swirling the pan gently to move the capers around until they are golden brown, 30-60 seconds. Transfer the capers to a paper towel-lined plate, and let the olive oil cool for 5 minutes.

Add the lemon juice and parsley to the olive oil and whisk until the mixture is emulsified.

Arrange the red onion on top of the salmon and drizzle with the dressing. I also added some extra fresh parsley.

Season lightly with salt and pepper.

Scatter the capers on top and serve with lemon wedges.

The recipe serves four people.

Or one, in my case.

I enjoyed the salmon crudo on water crackers. And a little salt was definitely necessary.

I can honestly say that eating this salmon was an incredible experience. I’d have it any day over sashimi, and I love sashimi.

Layered Salmon Spread

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One day I was searching on Epicurious.com and came across a recipe that got my attention. The recipe is “Smoked Salmon 7-Layer Dip.”

The name befuddled me at first, because when I think of layered dips my mind goes directly to Mexican-inspired dips with beans, guacamole, sour cream, cheese, salsa, and so forth. Although I have presented a Mediterranean version of a layered dip on my blog. But still, smoked salmon?

Furthermore, it’s not lox in this dip – it’s hot-smoked salmon. I was truly curious.

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Before I could put the spread together, I hot-smoked salmon steaks. My Cameron stove-top smoker is so useful for salmon. In fact, it’s primarily why I use it.

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If you want to know how I hot-smoked salmon with this smoker, please refer to the post here.

You can change up the wood you use for the smoke, but it’s essential to not overcook the salmon. Like in the tutorial, I smoked these steaks for 15 minutes, timed from when the smoking begins.

Here is the recipe as I adapted it:

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Smoked Salmon 7-Layer Dip

2 salmon steaks, seasoned with salt and pepper
8 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
2-3 tablespoons unsalted butter, at room temperature
3-4 small cooked beets
2-3 tablespoons creamy horseradish, depending on your taste
4 tablespoons sour cream
4 radishes, trimmed, finely chopped
Drained capers, about 1/3 cup
Chopped green onions
Zest from 1 lemon
Pumpernickel bread

After smoking the salmon, remove it from the skin, flake it, and divide in half. From the beautiful photograph of this spread online, it’s obvious that the salmon was more finely chopped. It’s another option.

Beat together the cream cheese, goat cheese, and butter in a medium bowl; set aside

Make the beet horseradish by combining the beets, horseradish and sour cream in a small blender. The texture should be spreadable.

Have the radishes, capers, and green onions on hand. I had intended on including shallots but I simply forgot.

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This spread could be made in a springform pan lined with plastic wrap and flipped over when ready to be served, but I simply used the 6″ greased form without the bottom to mimic a ring mold. Place the form, if you’re using one, on a serving plate.

Spread half of cream cheese mixture evenly inside the ring mold, smoothing surface with a rubber spatula. Sprinkle the cream cheese with half of the salmon.

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Scatter the radishes and capers over the salmon. Drizzle half of the beet horseradish sauce over the top.

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Top with the remaining cream cheese mixture and salmon. I poured the remaining beet horseradish sauce over the salmon.

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Scatter on more radishes and capers.

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Sprinkle the green onions in the middle, and for a little color and zing, I added lemon zest.

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Cover and refrigerate for at least 4 hours.

To serve, simply slide the springform mold up. I would suggest leaving the spread at room temperature for at least one hour before serving.

The layered spread is absolutely vibrant.

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I served with the spread with pumpernickel triangles. Bagel crisps or pita chips would also be good.

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The spread can be made the morning of, but I wouldn’t make it the day before serving.

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Grilled salmon would work just as well as hot-smoked.

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Note: In the original recipe, the feta-cream cheese and the beet horseradish were all blended together, which made the spread very pretty, but I wanted more actual layers, so I kept those elements separate.