In-the-pink layered dip
Prep time: 50 minsTotal time: 
In-the-pink layered dip
A striking addition to a party spread – or served as a starter in its own right – this layered dip is packed with pink-hued ingredients, such as salmon and beetroot. It’s no-cook and can be made up to six hours ahead, ready to scoop up with crackers
Prep time: 50 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- oil, to grease
- 100g radishes
- 60g Inspired to Cook Pink Pickled Onions, plus 1 tbsp brine
- ½ cucumber (about 200g)
- 30g capers (drained weight)
- 2 x 180g packs ready-to-eat salmon fillets
- 2 x 300g packs full-fat soft cheese
- zest of 1 lemon, plus wedges to serve
- 1 x 20g pack dill, fronds picked
- 100g cooked beetroot, patted dry and chopped
- handful of snipped chives, to serve
- crackers* of your choice, to serve
Step by step
-
Lightly grease a 900g loaf tin (about 10cm x 20cm base measurement) and line with clingfilm so that it overhangs the sides of the tin. Cut the radishes into small dice and mix with the pickled onions and 1 tablespoon of the brine in a bowl; set aside to lightly pickle. Slice the cucumber lengthways in half, scoop out the seeds with a teaspoon and cut into small dice. Mix with the capers in a bowl and set aside. Skin the salmon fillets, scrape away the excess brown fat and white protein, then flake.
-
Put 300g of the soft cheese into a food processor with the lemon zest, dill and some black pepper. Pulse until combined and speckled with the dill. Scrape out into a bowl. Put the remaining 300g of soft cheese in the same food processor with the beetroot and a pinch of salt. Process until smooth, pink in colour and thickened.
-
Spread half the salmon flakes across the base of the prepared tin, packing into an even layer. Dollop over the dill soft cheese, then spread it out, taking care not to disturb the salmon layer. Drain the radish mixture, then arrange in an even layer on top. Dollop over the beetroot dip, then carefully spread it out. Sprinkle over the cucumber mixture and finish with a layer of the remaining salmon flakes. Lift over the clingfilm to cover and gently press down. Chill for 3 hours, or up to 6 hours.
-
To serve, peel back the clingfilm and invert the loaf tin onto a small board or flat plate. Lift off the tin, peel away the remaining clingfilm and scatter with the snipped chives. If any liquid seeps out, dab it with kitchen paper. Serve with lemon wedges and crackers of your choice.
*Check your crackers are gluten-free, if required.
