Smoked salmon dip

Does anyone here have a killer recipe for smoked salmon dip. I want this to be a cold dip as opposed to a baked hot dip. I have several filets of SeaBear smoked (Sockeye) and am thinking this (and a few bottles of Molson Export) would be a great to accompany a football/basket ball game on TV. It's too damn cold to cook anything on the grill so this might be next best. I have been thinking that keeping it simple would be the way to go. Here is what I came up with but have not tried.

8oz salmon
8ox softened cream cheese.
3-4 oz of sour cream
1T of finely minced sweet onion OR 2T finely chopped green onion tops
1t minced fresh dill, adjust amount as necessary

thoroughly mix/blend the ingredients, then chill for enough time to allow the flavors to marry. Serve with toasted pita triangles and assorted other breads/crackers.

You opinions and corrections appreciated. I really would not want to ruin 8oz of smoked Sockeye.

Bob, Hi....

Sounds fine but the one suggestion - substitute the sour cream with creme fraiche. Add a lovely touch

Best
Rogov

It's too damn cold to cook anything on the grill so this might be next best.

And you call yourself a soldier.

Bob, Hi....

Sounds fine but the one suggestion - substitute the sour cream with creme fraiche. Add a lovely touch

Best
Rogov

Thanks for the suggestion Daniel, However, even Robin could tell you that outside of the great metropolitan city of Louisville the chance of finding cream fraiche is nil.

It's too damn cold to cook anything on the grill so this might be next best.

And you call yourself a soldier.

Winger, I am a "former" soldier, I've been retired 32 years now. Even waived my military retirement 14+ years ago.

outside of the great metropolitan city of Louisville the chance of finding cream fraiche is nil.

Can you find buttermilk? If so, you can make your own creme fraiche.

(Although of course there may be easier ways to get this dish on the table).

outside of the great metropolitan city of Louisville the chance of finding cream fraiche is nil.

Can you find buttermilk? If so, you can make your own creme fraiche.

(Although of course there may be easier ways to get this dish on the table).

Rahsaan, thanks for the idea. I suppose I could find buttermilk (real buttermilk) but it would be a search to do so. AFAIK all the stores (Kroger etc) carry is cultured buttermilk. About not finding cream fraiche, I was mostly poking a little fun at Robin.

[Robin Garr]

Thanks for the suggestion Daniel, However, even Robin could tell you that outside of the great metropolitan city of Louisville the chance of finding cream fraiche is nil.

Doesn't Liquor Barn have it, Bob? Or is there a Whole Foods in Lexington?

Thanks for the suggestion Daniel, However, even Robin could tell you that outside of the great metropolitan city of Louisville the chance of finding cream fraiche is nil.

Doesn't Liquor Barn have it, Bob? Or is there a Whole Foods in Lexington?

Robin, you know Lex is in the boonies! Even whole paycheck doesn't do free range chickens.

Here is one I use for smoked salmon;

1/4 pound thinly sliced smoked salmon
2 (8 oz) pckages cream cheese softened
6 tsp.. minced onion
1/4 cup chopped fresh dill
3 tablespoons lemon juice
Tabasco drops to taste
Chop salmon, combine with rest of ingredients, using a wooden spoon or your hands to blend. Cover and chill for two hours.
Spread on crackers or pumpernickel bread
Serves 8

Look, you're using the sour cream to thin it out a bit, right? And you'll be drinking beer, right? Use beer to thin it out.

John the low-life

Here is one I use for smoked salmon;

1/4 pound thinly sliced smoked salmon
2 (8 oz) pckages cream cheese softened
6 tsp.. minced onion
1/4 cup chopped fresh dill
3 tablespoons lemon juice
Tabasco drops to taste
Chop salmon, combine with rest of ingredients, using a wooden spoon or your hands to blend. Cover and chill for two hours.
Spreak on crackers or pumpernickel bread
Serves 8

Thanks for the recipe Karen, it looks great. Do you use Lox, or regular heat smoked salmon? I suspect your recipe would work with either. Thanks again.

I use regular smoked salmon...it mixes better with the other ingredients. I prefer a softer smoked salmon, rather than one that is overly dry.

[Jenise]

Does anyone here have a killer recipe for smoked salmon dip. I want this to be a cold dip as opposed to a baked hot dip. I have several filets of SeaBear smoked (Sockeye) and am thinking this (and a few bottles of Molson Export) would be a great to accompany a football/basket ball game on TV. It's too damn cold to cook anything on the grill so this might be next best. I have been thinking that keeping it simple would be the way to go. Here is what I came up with but have not tried.

8oz salmon
8ox softened cream cheese.
3-4 oz of sour cream
1T of finely minced sweet onion OR 2T finely chopped green onion tops
1t minced fresh dill, adjust amount as necessary

thoroughly mix/blend the ingredients, then chill for enough time to allow the flavors to marry. Serve with toasted pita triangles and assorted other breads/crackers.

You opinions and corrections appreciated. I really would not want to ruin 8oz of smoked Sockeye.

Karen's recipe is closer to what you need. Acidity, for one, is missing from the above. The sour cream does not bring enough. Buy whipped cream cheese vs. the little bricks for a lighter touch. For your onion AND acid quotient, consider finely dicing red onion that you soak for five or ten minutes in lime juice--until it turns bright magenta. That sweetens the onion and gives your mixture bright flecks of color. Also, consider adding finely diced fresh jalapeno pepper. Adds lovely color, crunch and just a bit of attitude.

I've done one similar to Karen's but omitting the onion and adding capers. That works out pretty well too. I like the piquant effect it gives.

I also do a 'cheater' version - a can of salmon and some added liquid smoke etc. Don't laugh until you've tried it. No texture like you get with any that use real smoked salmon of course, but pretty good flavour.

[Jenise]

I've done one similar to Karen's but omitting the onion and adding capers. That works out pretty well too. I like the piquant effect it gives.

I also do a 'cheater' version - a can of salmon and some added liquid smoke etc. Don't laugh until you've tried it. No texture like you get with any that use real smoked salmon of course, but pretty good flavour.

My stepmother used to make a cheater version just like that that was very popular at family parties.

My stepmother used to make a cheater version just like that that was very popular at family parties.

Yeah, I've had lox of success with my faux fish dip!

I've done one similar to Karen's but omitting the onion and adding capers. That works out pretty well too. I like the piquant effect it gives.

I also do a 'cheater' version - a can of salmon and some added liquid smoke etc. Don't laugh until you've tried it. No texture like you get with any that use real smoked salmon of course, but pretty good flavour.

My stepmother used to make a cheater version just like that that was very popular at family parties.

I've done that cheater version, as well, with salmon my dad and step-mom caught at Lake Lake Pend Oreille and smoked on premises of the RV resort they lived in for 6 months out of the year. It is very good!

Look, you're using the sour cream to thin it out a bit, right? And you'll be drinking beer, right? Use beer to thin it out.

John the low-life

John, I think you have hit on what could very well be the secret for the best smoked salmon ever! Thanks.

Beer is really good in dips. Especially if you've been dipping in the beer already!

John