Smoked Salmon Dip Paired with Jost Tidal Bay
Ingredients
| 1 tsp | Apple cider vinegar |
| 7 oz | Nova Scotia smoked salmon |
| 7 oz | Cream cheese, softened |
| 1/4 cup | Sour cream |
| 1/4 cup | Mayonnaise |
| 1/2 cup | Garlic clove, minced |
| 1 1/2 tsp | Dried sumac |
| 1/4 cup | Fresh dill, chopped |
| Salt & pepper to taste |
Instructions
1. Starting with the apple cider vinegar, place all ingredients in a food processor. Until you gauge the saltiness of the smoked salmon, use a pinch of salt to start.
2. Blend ingredients until smooth, about 10 seconds on high. Scrape sides as required.
3. Adjust the dried sumac, salt, and pepper to taste.
4. Blend again briefly, then transfer into a bowl.
5. Garnish with fresh dill and serve with crackers, baguette, celery sticks, carrots, cucumber, or your favourite potato chip!
Wine pairing
Crisp and aromatic, Jost Vineyards’ Tidal Bay is the perfect complement for this dip.
Recipe by: Jost Vineyards
Photography by: Michelle Doucette