Too Hot in the Kitchen

Hello! Hope you're all having a great summer! Ours has been too hot and way too smokey. Roughly a 1000+ fires have sparked across BC this summer making it the worst fire season in the last 60yrs. Here in Nanaimo we haven't had any big ones but we did have the mainland smoke settle into the city for a week or so. Air quality wasn't too bad if you're a normal, healthy adult, but for young kids, or the elderly, or anyone with breathing issues, I imagine it was pretty rough.

Along with the awful smoke came a terrible stillness in the air and a grossly hot temperature. Needless to say my house was beyond disgustingly hot! And because I'm not participating in any markets or anything this summer I didn't have to bake, so didn't. My oven didn't get turned on for weeks!! Probably since I made that blueberry cake a few weeks back. It's just not been worth it.

That said, now that the temperature has returned to normal I've been thinking about what to make. Just the other day I was wanting cinnamon rolls, but not traditional ones, I wanted summery rolls. So I took my basic yeasted sweet dough, rolled it out, brushed it with butter, then topped that with sugar, lemon zest, and blueberries. Rolled them up, sliced, baked, and then drizzled with this amazing lemon glaze! Delicious!! And super easy since I was already familiar with the dough and the process (which you can find here: Cinnamon Rolls).


Anyways! That's not why I'm here. I wanted to share with you my smoked salmon dip since it makes an amazing snack, lunch, whatever! And because it doesn't need an oven it's perfect for any time and any place!

The original recipe came from Michelle at The Tiffin Box but I found hers a bit thin, so beefed it up. I use much more smoked salmon than she does! At the end of the day it comes down to personal choice so taste and go with that works best for you.


Smoked Salmon Dip (adapted from The Tiffin Box)

3/4 C plain greek yogurt
1/2 C mayonnaise
1 clove garlic, minced or grated
6 green onions, finely sliced
Juice of one lemon
Salt and Pepper to taste (I use A LOT of pepper)
300-350g hot smoked salmon (peppered or plain)

Remove the skin from the salmon and chop or break into small bits. Place into a large bowl. Add the yogurt and mayonnaise, stir to combine. If you find it too thick feel free to add in a bit of yogurt and mayonnaise (small scoops). Add in the onions, garlic, lemon juice, salt and pepper. Stir.

Be sure to taste a lot! Preferably using the delivery method you'll be serving to make sure all the flavours work together. My ideal cracker for this dip is the Roasted Garlic Baguette Crisps  by ACE Bakery. The size is perfect for scooping and the roasted garlic flavour pairs perfectly with the salmon.



*Note: the yogurt and mayonnaise measurements are approximate, be sure to use an amount that gives the best texture based on how much fish you are using.


And as always I want to see what you're up to so be sure to tag your Instagram photos with #ragebake