Smoked Salmon Dip
Ingredients:
- 4 oz. of wild-caught smoked salmon, room temperature
- 1 8 oz. package of cream cheese
- 1/4 cup of heavy cream
- 1 teaspoon of fresh lemon juice
- 2 tablespoon of freshly grated parmesan cheese
- 1 teaspoon of dried dill weed
- 1/4 teaspoon of salt (optional, amount will vary)
- 1/2 teaspoon of lemon pepper
- Hot sauce or cayenne pepper flakes (optional, to taste)
- 1 scallion, thinly sliced (for garnish)
- If your salmon has its skin attached, use a sharp knife to gently scrape away the skin and gray flesh from the fillet. This dip should be a beautiful soft pink color.
- In a food processor, whip the cream cheese until it is smooth and creamy.
- Add in the salmon and all the other ingredients, except the salt and the scallion. Mix it well. Take time to scrape the sides and bottom of the food processor so that all the cream cheese is incorporated into the dip.
- Be sure to taste it to see if it may need salt or more of another seasoning. Both smoked salmon and parmesan cheese are salty, so you may find the dip flavorful enough without adding any additional salt.
- Allow the dip to chill in the refrigerator. Once it is cool, pour the dip into a serving bowl and sprinkle it with scallions. Serve the dip with pita, crackers, slices of a baguette, cucumber slices, etc.
