Dill-icious

I've got a nasty cold that has me confined to the couch (yuck) and exposed to endless hours of Food TV (yeah).  Oh look!  Chef Michael Smith making smoked salmon bagel sandwiches.

What a good idea.  That is once I slip out of the cold med haze and walk to the kitchen.  Now into the mini food chopper, goes one big dollop of creme fraiche, a tbsp or so of capers, zest of 1/2 a lemon, a pinch of smoked sea salt, 1/2 a chopped shallot and 5 or so small sprigs of dill.  Buzz away until everything is nicely blended.  Taste.  And?  Nope, it needs a bit more dill and a pinch of sugar to round it out.  Perfect.  Now for one can of salmon, a piece of toast and extra capers.

Now, back to the couch...