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Ingredients:
(Serves 5 - 6 people as an appetiser)
- 1 1/2 oz gin
- 6 oz pre-sliced smoked salmon
- 1 small Certified Extra Sweetª Vidalia onion, peeled
- 1/2 bunch fresh dill, chopped
- 3 tablespoons whole grain mustard
- 2 cups regular or fat free sour cream
- 2 drops Worcestershire sauce
- A squeeze of lemon
- Salt & pepper to taste
Preparation
Cut the salmon and onion in 1-inch long, very thin strips. Next, mix the salmon, dill, mustard, gin, onions and all the seasonings into the sour cream. Stir for about 3 minutes. Use your Kitchen Aid¨ with a whisk on the slowest speed. Salt and pepper to taste. If the dip is too salty then add more sour cream.
Note: The salmon is very salty, and as the dip is refrigerated, more flavor and salt will be transferred into it.
(Source: National Onion Labs/Cocktail Times)
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