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1
Take the package of salmon and thinly slice it.
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2
Peel the red onion, and grab a large handful of dill and finely chop.
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3
Next, using your microplane finely grate the garlic clove.
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4
Add all of the ingredients to a bowl.
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5
Take the juice of a lemon and squeeze into the mixture.
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6
With your microplane, zest a quarter of the lemon and combine with the ingredients.
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7
Add two tablespoons of grapeseed oil and mix with the rest of the ingredients.
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8
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.
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9
Grapeseed oil is really mild, so its perfect.
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10
If you dont have grapeseed oil, or cant bring yourself to pay 8 bucks for a bottle, then you can use canola oil.
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11
The next thing you do is add the salmon to this mixture and let it marinade while you make the spread.
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12
For the spread: Take an 8 oz.
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13
package of cream cheese and a handful of dill and run through the food processor.
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14
Add the tbsp.
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15
of lemon juice and salt and mix well until the dill is finely chopped and the mixture is nice and creamy.
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16
Serve on a platter with the salmon and greens and flatbread.
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17
Chilled Prosecco goes REALLY well with this!
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18
I recommend Martini and Rossi.
