Very simple, but with bright flavor that is great with lightly smoked fish such as salmon, trout, sable, etc. It is excellent on toasts with avocado or with cucumber, and crackers. It was originally part of a sushi roll called the Norway Roll from my restaurant. The roll had this, smoked salmon, cucumber spears for crunch, paper thin slices of Meyer lemon, and additional dill minced and scattered on the outside of the roll. Once made, the dill flavor will permeate the cream cheese.
INGREDIENTS:
½ cup dill, loosely packed, thick stems discarded
8 ounces cream cheese*, lightly softened by sitting out (You can use whipped cream cheese if you wish)
½ Meyer lemon, for juice
METHOD:
Place cream cheese into a bowl and use a fork to spread and soften. Scatter the dill evenly over the mass of cheese, then use the fork to mash it into the cheese.
Drizzle juice over the entire surface of the cheese, then use the fork to start mashing, folding the cheese over and mashing through. You want to get the dill and lemon throughout the cheese. Do this until there is dill wherever you turn some of the cheese over.
Taste-there should be a hint of lemon. If not, add a little more. Try to avoid having the cream cheese taste more of lemon than anything else. Once you have achieved the flavor balance, transfer to a lidded container or place onto a piece of plastic wrap and roll into a cylinder. Place in the refrigerator and chill until ready to use. Will keep 3-4 days, maybe more.
Chef’s Notes: *Try to find flavorful cream cheese as it makes a difference. You can do this with mild goat cheese as well. Use this as a stuffing for raviolini or bits of puff pastry.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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