I’ve just returned from the West coast of Scotland, where I visited a traditional smokehouse. At Inverawe Smokehouse, they slow-smoke salmon and trout straight from nearby Loch Etive. It’s a true pleasure to eat food that’s been lovingly and slowly prepared — hanging in a handcrafted brick smokebox for up to 48 hours — to ensure the perfect flavor. It’s no wonder their famous worldwide for their gourmet foods. With this recipe I got from the Visitor Centre, you can enjoy smoked salmon as a veggie dip or sandwich spread at home, year round.
Smoked Salmon and Roasted Pepper Dip
4 ounces ricotta or cottage cheese
2 ounces cream cheese
1 tsp tomato puree
4 ounces smoked salmon trimming, coarsely chopped
1 tbsp balsamic vinegar
Salt and freshly ground black pepper
1 large red pepper; roasted, skinned and seeded
2 tbsp chopped fresh basil
Put the ricotta or cottage cheese, cream cheese and tomato puree in a food processor and blend until smooth.
Add the salmon, balsamic vinegar and salt with a little freshly ground black pepper to taste.
Blend again until almost smooth, but with a little texture.
Finely dice the red pepper and stir into the salmon mixture with the chopped basil.
Serve as a dip with bread sticks or celery or it also makes a great sandwich filling.