Smoked Salmon Dip/Spread Recipe
Products from The Posh Gourmet
Recipe courtesy Sandie Jarrett
Makes 1 pint
When my friend Adella decided to leave Alaska
after 17 years (and relocate to the Island of Hawaii) she brought with her some
delicious, smoky salmon from our northern most state. Caught, hand cut,
smoked, and canned in Alaska, I wanted to create a recipe that would showcase
this very special salmon. Served at a recent family gathering, my dip went
so fast that I never even got a chance to try it. In addition, everyone
wanted a copy of my recipe before they left.
I recommend Smoked Alaskan Salmon, packed in
natural juices for this recipe. It is not greasy, does not taste fishy,
and has a delicious, true salmon flavor. You can also use a smoked salmon
fillet. Just flake with a fork before using.
1 pint (2
cups) sour cream
1 tablespoon tomato paste
1 teaspoon lemon juice
2 tablespoons capers, packed in brine, drained
1/2 medium red onion, finely chopped
1 can (7 oz) smoked salmon, drained and flaked
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
pinch of cayenne pepper (optional -- to taste)
a couple of dashes of Louisiana Hot Sauce (optional -- to taste)
In a medium bowl mix the sour
cream, tomato paste and lemon juice until smooth. Stir in capers
and red onion. Fold in the salmon and season with the salt,
pepper, cayenne pepper, and Louisiana Hot Sauce (I used Trappy's)
to taste. Refrigerate until ready to serve. Taste
before serving and adjust seasonings, as necessary.
sticks or baby carrots
bell pepper sticks
crackers or chips
top cucumber slices with a teaspoon of dip and garnish with a
sprig of dill
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