Kitchens of the world and smoked salmon with horseradish & dill dip

Today is all about your food.

I just started a new page (see above) called 'Nuts about Food in kitchens around the world'. Unfotunately I have not been travelling across the globe tasting home cooked meals these past few days (unless my imagination counts in the least). This page is dedicated to all those bloggers (and non bloggers, by the way) who have somehow been inspired by recipes they have found on my blog. In the past year some of you from all corners of the world cooked or further developed ideas I posted and linked back to my blog. It is always nice to be mentioned on someone else's blog, but what I love most is seeing how my recipes are interpreted by different people. So if you every cook anything from here take a picture, whether you are a blogger or not, and I will be happy to showcase it!

 

And because I cannot leave without a little idea for one of your next meals, here is my favorite way of eating smoked salmon these days (unless of course I am in New York, where I can buy a real bagel). I have to thank my mother for reminding me of this dip, although I added my own little twist. I don't care whether you spread it onto the bread and top it with a slice of salmon or if you dip the salmon into it before bringing the fork to your mouth, just promise you will try it. Smoked salmon will never be the same. And neither will anything else you try it with, come to think of it. Meat skewers, anyone?

Ingredients

2 tbsp craime fraiche

2 tbsp horseradish paste

fresh dill

smoked salmon

bread or crostini 

Mix 2 tablespoons of horseradish with 2 tablespoons or more or less of creme fraiche, depending on how much heat you like. Chop up and mix in a handful of fresh dill. Serve with smoked salmon and bread, toast or crostini. You could also blend the smoked salmon right into the dip, but I personally love the pink slices.