smoked salmon dip

i’m trying to be kind here and put off posting pictures of mac and cheese with a deliciously crispy top and gooey center i made last week. its too hot and it would be cruel to taunt you with things that require half an hour of baking time. so for now i’m trying to focus on the oven-free cooking the heat wave has forced me into.

i mentioned earlier that this is the first thing i made when i got back from alaska (and i ate plenty of it while i was there too.) this is a creamy salmon dip (because its easier to make that way) and while some alaskans will find the absence of chunks blasphemy, i don’t care. i eat it on crackers, bagels, carrots, my finger.. you name it.

so here is a classic, easy to make salmon dip straight from the mouth (or keyboard?) of an alaskan. i guess that makes it authentic. i only ask you make sure the salmon you use is wild caught alaskan salmon. don’t even get me started on how disgusting or dangerous farmed salmon is, just trust me on this one.

smoked salmon dip
serves 1, or you could be nice and share (i’m more serious about this than you would think. i would double this for parties, and four people sharing is probably max unless you’re all police people who can limit their intake of something so perfect.)

8-12 ounces smoked salmon (go with 12!)
8 ounces cream cheese
1/3 cup roughly chopped onion
2 cloves garlic
2 tablespoons fresh dill
juice from half a lemon
salt and pepper to taste

if you have a giant food processor, throw in everything but the salt and pepper and blend until creamy. taste the dip and add salt and pepper and blend until its perfect. at this point i often add a little more onion, garlic, or lemon to get the flavors just perfect but if you aren’t a salmon dip connoisseur like me that shouldn’t be a problem.

if you don’t have a beautiful food processor that blends this in all of 30 seconds, don’t fret. away from my parent’s house, i make this in my tiny food processor. (though i have comtemplated mincing my onion and dill and flaking the salmon into small pieces and making the chunky version in my stand mixer.)

to do this in a small food processor add the salmon, onion, garlic, dill, and lemon and blend until it looks well minced. set this aside in a bowl.

put half the cream cheese in the food processor and add half the salmon mixture and process until creamy. place this into a second bowl and repeat with the rest of the salmon mix and cream cheese. season with salt and pepper.

the downside of not having a large food processor (for this recipe) is that you have to adjust the flavor of each batch, or just not be as picky as me.

serve with crackers, crusty bread, or even veggie sticks.


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