Northwest Coast Smoked Salmon Dip/Spread

A creamy, tasty, smooth dip or spread for hot crusty bread! I love smoked salmon and cream cheese. The sour cream makes it very smooth. Keeps for at least a week in the fridge.

Difficulty: Easy

Servings: 2 to 4 as appetizer

Prep Time: 20 minutes   Cook Time: 1 hr (chilling)  

Ingredients

1/4 cup smoked salmon
1/4 cup cream cheese (you can use light)
1/4 cup sour cream (you can use light)
1 tsp lemon juice (fresh or bottled)
1 dash of hot sauce of your choice
1/2 tsp of dry dill (optional – I don’t like dill so I don’t use it) OR 1 tbsp finely chopped fresh herbs, such as parsley, dill, rosemary, or whatever you like, the parsley is quite nice.
Black pepper to taste,
1 pinch of chipotle or dry garlic powder (optional)

Directions

Break up the smoked salmon with a fork, removing any little bones as you do. Then, with clean hands, smash it up finely.

Note: You can used canned salmon, just make sure it’s well drained, and buy the best you can afford. You will need to spice the canned salmon more as it won’t have that lovely smoky flavor.

Now, of course wash your hands, then with a fork, add cream cheese and mix well. Add the sour cream and lemon juice, and mix well.

Now add the spice(s); you just adjust the level of spice according to what you like.

Be careful with adding salt!!! as the smoked salmon is already quite salty. Taste frequently and start with no salt as you spice. I ruined a whole batch by salting it.

I like to play with the levels of heat by adding hot sauce, or wasabi powder, in small amounts and tasting as I go. Fresh herbs are lovely, too.

Mix well, and for best taste results, cover and chill for an hour or so, to allow the flavors to develop, before serving.

Serve with hot crusty bread, crackers, or raw veg.

This recipe can easily be doubled or tripled. I’m a solo person so this amount is perfect for having a friend over for tea, and for munching on over the week.

Categories: Appetizers & Snacks, Condiments, Dairy, Dips, Entertaining

Submitted by: mouse on May 3, 2011