Monday, June 30, 2014

Smoked Salmon Dip

So we took a little time off here at the "Chef" to get the summer garden going.   Pics coming soon to the "Garden" page!  My sister just got back from a trip to Alaska and had this wonderful salmon shipped back.  So here's a great little appetizer for your next summer get-together . . . Fourth of July long weekend is coming up soon!   Enjoy.

Fresh salmon, hot off the smoker!

8 oz. Smoked salmon (we marinate ours with lemon juice, black pepper & olive oil for about 45 min. before smoking)
1 cup low-fat sour cream (you can substitute ½ cup Greek yogurt and ½ cup sour cream)
6 oz. low fat cream cheese
dash of hot sauce
2 tbl. finely minced onion
¼ tsp  garlic powder
good dash ground black pepper
good dash dried dill
½ tsp. Horseradish
dash of sea salt
Smoked Salmon Dip
  • Break up the salmon into smoked salmon into small pieces
  • Mix all ingredients in food processor until well blended and fairly smooth (if too thick you can add a little buttermilk to thin it)
  • Chill at least one hour before serving (can be made a day ahead)
  • Serve with good chips or crackers

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