by Millie Bentley
Greetings. Back a couple years a gentleman from one of the nearby villages called me a while back to discuss the use of salmon in various ways – in soup, dips, etc. I must apologize to him, because I lost the note with his name and village, but I do remember that I promised to publish a recipe using salmon in a dip. There have been previous recipes, and all may be changed as desired. This is a good one, but, as usual, substitutions are based on what’s available.
Smoked Salmon Dip
6 oz. smoked salmon, finely shredded
8 oz. cream cheese, softened
1/3 cup sour cream
1 clove garlic, crushed
2 tablespoons green onion, minced
2 tablespoons fresh dill, minced (or 2 teaspoons dill weed, dried)
2 teaspoons fresh lemon juice
Pinch cayenne pepper
Pinch black pepper
Place cream cheese in a large bowl to soften. Add remaining ingredients except salmon and mix until well blended. Add salmon and blend until salmon appears as pink flecks and dip is smooth. Refrigerate for 6 to 8 hours for best flavor. Yumm! P.S. If I don’t have lemon juice I use a teaspoon of creamy horseradish.
Until next week, dear Reader, vaya con Dios.