Monday, March 17, 2008

Smoked Salmon Dip!

During our stay at Icy Point Strait, we sampled the most delicious Smoked Salmon Dip. I'm not a big Salmon eater usually, but have to say this dip was delicious. It is wonderful on dark pumpernickel bread, crackers, or with raw fresh vegetables. Try not to substitute canned Salmon here - use only smoked.


8 ounces cream cheese, softened + (2 Tablespoons mayo if needed to thin)
1/2 cup sour cream
1 tablespoon fresh lemon juice
1/4 to 1/3 pound smoked salmon (remove any skin or bones and chop fine)
1 1/2 tablespoons chopped fresh chives or chopped green onion
freshly ground white or black pepper
(optional = 1/3 teaspooon celery salt, garlic salt, and/or onion salt)

Use a food processor and blend the cheese, sour cream and lemon juice until mixture is smooth. Scrape mixture into a medium bowl. Add the salmon, chives, and pepper and mix gently w/ a wooden spoon. Makes about 2 cups of delicious dip. If it lasts, it's good for a week in the refrigerator.

** You can order Smoked Wild Sockeye Salmon from Alaskan waters that is hand filleted, cured then slowly smoked with alderwood and brown sugar then vacuum sealed ... HERE.

and find more Alaskan Salmon recipes HERE.



Mob said...

The dip sounds fabulous.
My DH went on a salmon fishing trip to Vancouvar Island about 2 yrs ago and came home with a TON of salmon. I'm a little bit burned out on salmon now :(

Patricia/NYC said...

Sounds delish! Being a NY'er, smoked salmon is a staple! ;) Gotta try that dip!