This salmon ricotta spread is creamy, tasty, and super easy to make. It’s a dump-everything-in-your-food-processor-and-your-done recipe, which I’m totally fond of.
Have it for breakfast or lunch on crackers or (whole wheat) bread, as a party snack, or for lunch nested in the center of an avocado. Mmmmm…
Just a handful of ingredients
To make this simple salmon spread or salmon dip, you just need 4 ingredients:
- Ricotta: a great source of protein and calcium, and high in phosphorus, vitamins A and B and zinc. Make sure to always buy organic cheese.
- Smoked salmon: also high in protein and omega-3, as well as vitamins D and B, magnesium, and selenium. Just be aware that smoked salmon is high in sodium, and shouldn’t be eaten too often, especially by children.
- Dill: just like any culinary herb, dill is super healthy. It’s especially useful in detoxifying the liver, and has proven cancer-protective effects.
- Lemon or lime: a great source of vitamin C of course, as well as vitamin B6, folic acid, potassium, and flavonoids.
- Optionally you can add some horseradish for some tanginess, but not all kids like the taste
Which smoked salmon to buy?
This is not an easy question as there are many grey zones and contradictions in this matter.
You’ve probably heard or read about the dreadful conditions in which farmed salmons are being raised and fed. Not a healthy nor environment-friendly option it seems.
Which leaves us with organically farmed salmon, and wild salmon.
Wild fish are definitely the best option in terms of taste and health, but they’re also harder to find and pricey.
Organically farmed salmon is your best option if you can’t find wild salmon (or don’t want to pay the extra price). It’s definitely preferable to the conventional farmed equivalent, although you’re never 100% sure about the conditions in which the fish was farmed either.
In conclusion: wild is your best option, then organic salmon, and just like with any food, moderation is key.
1 medium jar
- 200 g smoked salmon (preferably wild or organic)
- 250 g organic ricotta
- 2 tsp lemon (or more to taste)
- 1 tsp dill (or more to taste)
- A few cracks of black pepper
- Optional: horseradish to taste
- Option 1: throw all ingredients in your food processor and pulse until you obtain a smooth texture.
- Option 2: if like me you prefer a more chunky texture, cut about half of the salmon and stir it into the mixture afterwards.
- Store in your fridge for up to 5 days