the hunter and the hunted

It's only fitting that todays post be dedicated to the other furry creature in my world, to whom the world is a stage and I will act whatever play she deems fit. The truth is, we are absolutely nuts over these guys (Lola & Smokey) and I can't imagine how silly we must look to the outside world. Oh well... they're happy, which means we're happy, and if you ask me, that's all that matters!

Double Salmon Dip with Fresh Dill

Just to make sure that I maintain a culinary spin, I have added a shot of a fantastic and easy summer recipe to make as a spread for company or to serve as an appetizer before dinner.

Either way, you cannot go wrong with this recipe. That is, of course, unless you don't like caviar or fresh fish. In which case you don't belong on this site so move along... Just kidding.

Anyway, it is my double salmon and dill dip served with fresh pita and pita chips. The recipe was adapted from epicurious and goes a little something like this:

Double Salmon Dip with Fresh Dill

(Hint: you can always just click on the underlined title to view the whole recipe)

Double Salmon Dip with Fresh Dill

Double Salmon Dip with Fresh Dill

2 8-ounce containers whipped cream cheese (not the silver wrapped logs type, but actual whipped cream cheese, it makes a difference in texture and allows you to make this without a mixer)
4 tablespoons of craime fraiche
3 tablespoons milk (I use skim plus because it's already in the fridge)
6 ounces of thinly sliced smoked salmon
2 tablespoons chopped dill (reserve some for the garnish)
1 2-ounce jar red salmon caviar
white pepper to taste

Blend whipped cream cheese and milk in a bowl and then gently add craime fraiche. Fold in salmon and dill. Season with white pepper to taste. Gently fold in caviar.

Cover and refrigerate 2 hours to blend flavors.

Sprinkle dip with remaining dill and additional salmon caviar before serving. Serve pita chips or fresh pita bread sliced into 1/8's along side chilled dip.