Thursday, February 24, 2011

Smoked Salmon Dip

I used the dried, flaky variety of smoked salmon, as opposed to the super soft orange stuff. I would recommend making a double batch if this is for a party. This stuff goes fast.


Smoked Salmon Dip
Makes several servings



  • 8 oz. whipped cream cheese, softened
  • 1/2 cup sour cream
  • 8 oz. smoked salmon (I used the flaky kind, not the super soft, bright orange kind)
  • Dash of lemon juice or lemon zest
  • 4 Tbsp. fresh chopped chives


1. Mix all ingredients and store in the fridge for a few hours to let flavors develop. Let come to room temperature before serving.

If making this a day ahead, mix all ingredients except the chives -- add them right before serving instead.

Serve with your favorite buttery crackers.

Recipe by Jam Hands

5 comments:

  1. yum! I just finished breakfast, but that looks like a tasty snack for later!

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  2. Just found your blog through the Apronista.... I make salmon dip a lot, and use only sockeye, guess we're kind of salmon snobs... but another great addition is some hot sauce, like franks. And instead of chives, green onions, or garlic chives.

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  3. lol -- I have always craved weird foods at inappropriate times of day. Salmon Dip for breakfast would not be out of the norm for me. ;)

    wendy - great suggestion on the hot sauce! :) sounds yummy.

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  4. Question - not being too familiar with salmon I'd like to here more information about what kind of salmon you are talking about.
    There is smoked sallmon that comes in packages, is soft in layers, not sure if that is what you mean by "flaky". There is fresh salmon in the fish dept...several kinds, sockeye, farm raised, ?? and there is canned. Not sure about knowing color ids etc. Thanks for any further update.

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    Replies
    1. Thanks for the site about salmon....lots of good information there. I'll post the site here for others who might be interested.

      http://thenibble.com/reviews/main/fish/seafood/types-of-smoked-salmon2.asp

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