Smoked Norwegian Salmon Dip
"This is a dip with great Scandinavian taste that you can throw together 1-2-3! You can add a small, seeded, and finely chopped cucumber for a slightly different taste. Or, you might want to cover the dip with chopped fresh parsley or pimento. Serve it with rye or pumpernickel bread or your favorite crackers."
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
1 cup
ingredients
- 1⁄2 cup chopped smoked norwegian salmon (about 3 oz.)
- 3 ounces cream cheese, softened
- 1⁄2 cup heavy cream
- 1 teaspoon lemon juice
- 1⁄2 teaspoon dried dill or 1 1/2 teaspoons chopped fresh dill
- 1⁄8 teaspoon white pepper
directions
- Mix all of the ingredients together in a large bowl. Using a hand mixer, blend with on and off pulses until the mixture is workable, then blend on low speed until the mixture is smooth and well mixed. Cover and chill until ready to use. Serve chilled or at room temperature.
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Reviews
-
This was very tasty. The balance of cream and cream cheese gives it a nice texture. Made for ZWT9 Tasty Testers. -
This made a nice smooth spread, much enjoyed! Yum! Made by a Looney Spoon Phoodie for ZWT#6. -
Great flavor! This was part of our Scandi smorgasbord and all loved it. I did add some finely chopped red onion, chilled it, then served at room temp. Thanks Jackie. Made for ZWT 6.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
