Community Pick
Alaska Smoked Salmon Dip
photo by Mrs. Danger_horse
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
16
ingredients
- 340.19 g smoked salmon, roughly chopped
- 226.79 g cream cheese, warmed
- 236.59 ml sour cream
- 236.59 ml mayonnaise
- 4.92 ml Tabasco sauce
- 2 clove garlic, finely minced
- 1 bunch green onion, finely chopped
directions
- Warm cream cheese in the microwave until slightly runny.
- Mix cream cheese with chopped smoked salmon until combined.
- Stir in tobasco, sour cream and mayonnaise until smoothly combined.
- Stir in garlic and green onions.
- Cover and refrigerate for at least 2 hours (to let the flavors mingle and get to know each other).
- Serve with crackers, tortilla chips, french bread, pretzel rods, celery sticks or your favorite dip-delivery implement!
Questions & Replies
Reviews
-
I'm from Alaska and catch/smoke my own salmon. This is the ONLY salmon dip recipe that I use. I've found that other recipes have unnecessary ingredients that just overpower the fish but this dip is perfectly balanced. I follow it to a T and it turns out fantastic. More recently, I've been making minor adjustments just for my own preference. I add about 1 tsp of dried dill and reduce the mayo and sour cream by just a bit (not much, maybe just a couple of spoonfuls less of each). I let it sit in the refrigerator overnight and it is phenomenal the next day. I suggest that you let the flavors develop overnight, it just gets that much better!
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Made this for a discerning group and they all discerned that it was GREAT! Made it a day ahead of time and tasted it at the time I made it and, of course, when I served it and it definitely improves by sitting. Oh, and made a small batch onion-less for the onion-adverse in our group and he loved it too.
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Tweaks
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I've used this recipe several times and tweaked it this way. I add 2 tbsp of lemon juice, and 1 tbsp of fresh chopped dill. In place of the Tabasco sauce, I use a few drops of ghost chili hot sauce (I like mine a little spicy, if you go this route, it only takes about 3 drops). I also prefer a good hot sauce over Tabasco as I find it too vinegary and the lemon juice adds flavor. As for the salmon, I cold smoke my own using my own brine and then smoke in a Little Chief for only 15 - 20 minutes using mesquite. I then sear the salmon in bacon fat until it begins to flake easily. I usually let the salmon cool for awhile before adding it to the recipe.