Icelandic Smoked Trout Dip with Skyr

One of my girlfriends recently returned from a holiday in Iceland and it sparked my interest. What is the food like there? When I think of Nordic food, I think of the cliché pickled herring and Rose Nylund’s cringeworthy recipes from The Golden Girls. But seriously, I had very little knowledge of their culinary scene so I did a little internet creeping to find out some popular foods in Iceland. Of course I found the expected smoked fish and pickled herring but it became abundantly clear there was one traditional favorite: Skyr. Skyr for breakfast, skyr for lunch, skyr for dinner…you get the point!

Between the smoked trout and skyr this dip is a protein powerhouse!

Skyr is Iceland’s version of Greek yogurt and it has been a staple in their cuisine for over a thousand years.  It is believed that Icelanders first started making skyr when settlers from Norway arrived in the 9th century. Yaaaa guys, THAT long! I think they’ve got this covered.

It has the consistency of a thick yogurt, with a mildly tart flavor. It’s super high in protein and has virtually zero fat or artificial sweeteners. AMEN! Because skyr contains live active cultures it must be consumed within 5 days of opening, so keep this in mind when you buy it.

Serve this healthy dip alongside crackers, endive leaves, cucumber slices or celery sticks.

I found Siggi’s Icelandic Skyr at Whole Foods and have to say, I’m really happy with it. I will definitely be adding this to my grocery list. It’s a healthy product you can feel good about eating and I can see me using this in my recipes.

This Icelandic Smoked Trout Dip with Skyr is great to make when entertaining because it’s healthy, delicious and different. Spice things up and add this new dip to your list of tricks in the kitchen!

Enjoy! xx

Icelandic Smoked Trout Dip with Skyr

 

Print

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Nordic

Serves: 8

Ingredients

• 8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
• ¾ cup Skyr (a thick Icelandic style yogurt)
• ¼ cup crème fraîche
• 2 tsp Worcestershire sauce
• 2 tbsp prepared horseradish, drained
• a medium sized dill pickle, finely diced
• ¼ cup fresh dill, roughly chopped
• ¼ cup green onions, thinly sliced (white and light green parts only)
• 1 tbsp capers, strained
• freshly ground pepper
• flakey Icelandic sea salt

Instructions

1. Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
2. Let dip chill in the fridge for 1 hour prior to serving.
3. Serve with endive leaves, sliced cucumber, celery sticks or crackers.

Notes

You can use hot smoked salmon in this recipe if you don't have access to smoked trout.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.

3.3.3077

The post Icelandic Smoked Trout Dip with Skyr appeared first on The Peony Life.

Drizzle this Herbed Crème Fraîche Dressing over my Smoked Salmon Benedict with Avocado

Lately I’ve  been trying to eat more salads for dinner but am SO bored of the same old recipes. I had some hot house smoked salmon in the fridge and wanted to build a dressing around it. It didn’t take me long to reach for the crème fraîche. Indulgent I know, but a couple of tablespoons really make this dressing something to talk about.

The crème fraîche lends the perfect amount of creaminess to the salmon without being overpowering. The chives & dill add so much flavor and the apple cider vinegar brings a subtle zing!

I’m really happy with how this turned out! This salad dressing just seems fancy and decadent to me. Try this drizzled over my Smoked Salmon Benedict with Avocado for brunch or over your favorite salad for lunch.

This Herbed Crème Fraîche Dressing will keep in the fridge for 2 days so you can try it would a couple of dishes.

Enjoy! xx

Herbed Crème Fraîche Dressing is so quick & easy to whip up!

Herbed Crème Fraîche Dressing

 

Print

Prep time

5 mins

Total time

5 mins

 

This fresh and flavorful dressing is perfect drizzled over a salad or my Smoked Salmon Benny with Avocado!

Author: Peony

Recipe type: Salad Dressing

Serves: ½ cup

Ingredients

• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp crème fraîche
• 1 tbsp honey
• ½ tsp spicy mustard such as dijon
• 1 scallion, thinly sliced (white and light green parts only)
• 1 tbsp chives, minced
• 1 tbsp dill, minced
• ¼ tsp salt
• ¼ tsp freshly ground pepper

Instructions

1. Whisk all of the ingredients together and put in the fridge until ready to serve.

Notes

This recipe yields ½ cup dressing and will keep in the fridge for 2 days.

3.3.3077

The post Herbed Crème Fraîche Dressing appeared first on The Peony Life.

Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting. The perfect cupcake!

When my fiancé gifted me with a kitchen aid mixer, it seriously changed the game at home. Full disclosure: I’m not much of a baker. I love to decorate cupcakes & cookies occasionally, but I don’t have the same passion for baking as I do cooking. I would much rather make Halloumi Saganaki with Strawberry Salsa instead of a cupcake any day.

CRÈME FRAÎCHE+ALBANIAN HONEY+RICOTTA+EGGS+LEMON ZEST

Except for mayyyyybe this cupcake! This bad boy is pretty much perfect. I’m so happy I stumbled upon this recipe the other day while going through old pages I had ripped out from magazines. Coming from a girl who isn’t crazy about cupcakes; you need to try these! Maybe the reason I love them so much is because they’re not too sweet. The lemon zest+ricotta+crème fraîche really bring something different to the table. These may be the best cupcake I’ve ever had!

Delicious honey from the mountains of Albania

MY FAVORITE EGGS FROM ‘LONELY MOUNTAIN FARMS’. I LOVE HOW EACH EGG IS ALWAYS UNIQUE!

APOLOGIZE WITH THESE CUPCAKES AND YOU WILL FORGIVEN!!

Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting

 

Print

Prep time

40 mins

Cook time

3 hours

Total time

3 hours 40 mins

 

Make ahead tip! The cupcakes can be refrigerated or 2 days.

Author: Joanne Chang foodandwine.com

Recipe type: Dessert

Serves: 12 cupcakes

Ingredients

• FROSTING
• One 8-ounce package cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon finely grated lemon zest, plus more for garnish
• ½ cup honey
• 2 teaspoons pure vanilla extract
• ⅛ teaspoon kosher salt
• CUPCAKES
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ⅔ cup honey
• ½ cup fresh ricotta cheese
• ½ cup vegetable oil
• 2 tablespoons finely grated lemon zest
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 1 large egg yolk
• ¾ cup creme fraiche

Instructions

1. Make the frosting in a medium bowl. Using a handheld electric mixer, beat the cream cheese at medium speed until light and creamy, about 3 minutes.
2. Scrape dow the side of the bowl. Add butter and 1 tablespoon lemon zest and beat until incorporated.
3. Beat in the honey, vanilla and salt.
4. Cover and refrigerate until firm and spreadable, about 3 hours.
5. Meanwhile lets make the cupcakes..
6. Preheat the oven to 350. Line a 12 cup muffin pan with paper liners.
7. In a medium bowl, whisk the flour with baking powder, baking soda and salt.
8. In another medium bowl, whisk the honey with the ricotta, vegetable oil, lemon zest and vanilla
9. Whisk in the eggs and yolk
10. Whisk in one-third of flour mixture just until incorporated, then whisk in half of the creme fraiche until smooth, scrapping down the side and bottom of the bowl with a spatula.
11. Fold in the remaining flour mixture in 2 batches, alternating with the remaining creme fraiche until well incorporated.
12. Spoon the batter into the muffin cups and bake for about 25 minutes, until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
13. transfer the cupcakes to a wire rack and let cool completely.
14. Frost the cupcakes and garnish with lemon zest.

Notes

Make ahead tip! The cupcakes can be refrigerated or 2 days.

3.2.1311

The post Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting appeared first on The Peony Life.

SERVE IN A WHITE DISH TO MAXIMIZE THE POP OF COLOR

This recipe is a freaking all-star in my eyes for a variety of reasons. It’s insanely quick and simple to make and the combination of flavors is on point. I’ve never made this for someone and not had them ask for seconds and/or the recipe. That’s always a promising sign!

FROZEN PEAS ONLY TAKE 3 MINUTES TO BOIL

I’m a big ‘soup for dinner’ kind of lady and this Lazy Pea Soup with Mint & Crème Fraîche is a regular on the rotation. I usually serve this soup warm but I’ve had it chilled during a heat wave and it was a life saver! My fiancé insists this tastes better chilled so you’ll have to let me know what you think!

I would absolutely recommend making this recipe if you’re having people over and want a low stress meal. I always try to make this recipe a day or two beforehand because it tastes SO much better after the flavors have married. I’m all about low maintenance recipes when I’m entertaining.

Serve this alongside Heirloom Tomato Salad with Burrata & Balsamic Glaze, Chickpea & Avocado Salad with Herb Quartet  or Lemony Orzo Salad With Asparagus & Shrimp and you’re set! A soup and salad combo has never tasted so good!

FRESH MINT AND CHIVES ARE A MUST FOR THIS RECIPE!

This soup doesn’t normally last long in my house. When I make soup I tend to eat it all day, everyday, until its gone. For those of you who don’t have a unnatural love for soup, this recipe freezes incredibly well.

This vegetarian recipe is my ‘little black dress’ of soup. It can be served casual or dressed up and is always consistent!

FOR A PLAYFUL TAKE ON THE CLASSIC CUP OF SOUP, SERVE IN A TEA CUP.

For a playful take on the classic cup of soup, try serving in vintage tea cups. If you would like to make this vegan, simply omit the crème fraîche or sub for unsweetened coconut cream. I’ve made this recipe vegan style before and I enjoyed it just as much.

Enjoy! xx

MAKE THIS VEGAN BY SKIPPING THE CRÈME FRAÎCHE

Lazy Pea Soup with Mint & Crème Fraîche

 

Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

A great low maintenance & quick recipe. This vegetarian + vegan recipe is a great make ahead option, freezes well and is a delight for your taste buds!

Author: Adapted from Ina Gartens Fresh Pea Soup

Recipe type: Soup

Serves: 6

Ingredients

• 2 tablespoons unsalted butter
• 2 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped yellow onion
• 4 cups vegetable stock
• 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
• 1 cup chopped fresh mint leaves, loosely packed
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup crème fraîche (or sub unsweetened coconut cream to make vegan)
• ½ cup freshly chopped chives

Instructions

1. Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
2. Add the vegetable stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender(frozen peas will take only 3 minutes).
3. Remove the pot from heat, add the mint, salt, and pepper.
4. Using an immersion blender, blend soup by hand until you reach your desired consistency.
5. Whisk in the crème fraîche and chives.
6. Taste for seasoning

Notes

You can substitute unsweetened coconut cream for crème fraîche to make the soup vegan. It will take on a slightly sweet taste but you will get a creamy & rich soup.

3.3.3077

The post Lazy Pea Soup with Fresh Mint & Crème Fraîche appeared first on The Peony Life.