“Grown up Lox” with Dilled Cream Cheese Dip

Take the package of salmon and thinly slice it. Peel the red onion, and grab a large handful of dill and finely chop.

Next, using your microplane finely grate the garlic clove. Add all of the ingredients to a bowl. Take the juice of a lemon and squeeze into the mixture. With your microplane, zest a quarter of the lemon and combine with the ingredients.

Add two tablespoons of grapeseed oil and mix with the rest of the ingredients. I like to use grapeseed oil because I find that the taste of olive oil is too strong for this dish, you already have so many flavors going on, that it would only compete. Grapeseed oil is really mild, so it’s perfect.

If you don’t have grapeseed oil, or can’t bring yourself to pay 8 bucks for a bottle, then you can use canola oil. The next thing you do is add the salmon to this mixture and let it marinade while you make the spread.

For the spread:
Take an 8 oz. package of cream cheese and a handful of dill and run through the food processor. Add the tbsp. of lemon juice and salt and mix well until the dill is finely chopped and the mixture is nice and creamy.

Serve on a platter with the salmon and greens and flatbread.

Chilled Prosecco goes REALLY well with this! I recommend Martini and Rossi.