With school reopening for in-person learning, my kids look forward to a nice lunch-time packed meal. With this in mind, today I prepared a smoked salmon dip with cream cheese and zaatar as a sandwich filling. However you can replace cream cheese with mayonnaise, crème fraiche, Greek yogurt, or labneh.
- ½ pound whole smoked salmon fillets
- 1 cup cream cheese
- 1 lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon za’ater, plus more for garnishing
- 1 teaspoon black pepper
- 1 cucumber pickled, chopped
- 2 tablespoon fresh dill, chopped
- Sea salt as needed
In a bowl, mix together cream cheese, zaatar, lemon zest, lemon juice, black pepper, dill, cucumber, pickles and salt. Spoon the prepared spread on bread and serve.
Note: You can keep the dip in the refrigerator for up to a week.