The other day I got a hankering and pulled my last two vacuum bags of the Salmon I made to Bear Carvers recipe and made Salmon dip out of them. Just shy of the 12 ounces called for, but the wonderful flavor more than made up for it. Making a dip/spread out of it stretches it over many days for me. I just get out the sealed bowl, enjoy some, and save it for later.
As is typical around here, I was short of a few things, so improvised, swayed, and otherwise just made it up as I went. LOL! o_O
I had one package of Philly Cream Cheese left from Christmastime. It was dated for April, so I figured the Admiral wouldn't care if I used it. She has a container of spread anyway.
Hmm, fresh out of plain yogurt. No Sour Cream to be found. So did roughly a cup of Mayonnaise. Shrug.
No lemons, I have bottle Real Lemon lemon juice. Good enough!
Fresh Dill - Are they kiddin? Shook in the dried stuff from the spices rack. ;)
Horseradish - All right! A reason to open that Smoked Horseradish I got. WooHoo, squirt a bit in. Then squirt in a bit more. :p
Kosher Salt - I passed on that. I rely on the salt in the salmon from the brineing/smoking.
Freshly Ground Black Pepper - Right, I used the stuff from my jar. It's pepper.
Garlic 2 cloves - Right, 2 teaspoons from my jar of Spice World Garlic. (And I mean teaspoon like for the table, not a measuring spoon. Roughly rounded...) Vampires pass me by..
No green onions - pass
And I reserved the Tabasco, but still haven't felt the need for it.
Here is the roughly followed recipe:
http://www.geniuskitchen.com/recipe/alaska-smoked-salmon-dip-113269
But the heart and soul of it is the Smoked Salmon that marries all the flavors together from Bear's Smoked Salmon Recipe.
Mixed, mashed, and blended with a large table fork by hand. Doing it by hand is the only way to add the love that makes it So good!
This is going to be my permanent Salmon Dip recipe from now on.
Attached is a downloadable/printable version of my recipe, in PDF format.
Of course, no Pictures = Didn't happen. Here Ya go doubting Thomas....
As is typical around here, I was short of a few things, so improvised, swayed, and otherwise just made it up as I went. LOL! o_O
I had one package of Philly Cream Cheese left from Christmastime. It was dated for April, so I figured the Admiral wouldn't care if I used it. She has a container of spread anyway.
Hmm, fresh out of plain yogurt. No Sour Cream to be found. So did roughly a cup of Mayonnaise. Shrug.
No lemons, I have bottle Real Lemon lemon juice. Good enough!
Fresh Dill - Are they kiddin? Shook in the dried stuff from the spices rack. ;)
Horseradish - All right! A reason to open that Smoked Horseradish I got. WooHoo, squirt a bit in. Then squirt in a bit more. :p
Kosher Salt - I passed on that. I rely on the salt in the salmon from the brineing/smoking.
Freshly Ground Black Pepper - Right, I used the stuff from my jar. It's pepper.
Garlic 2 cloves - Right, 2 teaspoons from my jar of Spice World Garlic. (And I mean teaspoon like for the table, not a measuring spoon. Roughly rounded...) Vampires pass me by..
No green onions - pass
And I reserved the Tabasco, but still haven't felt the need for it.
Here is the roughly followed recipe:
http://www.geniuskitchen.com/recipe/alaska-smoked-salmon-dip-113269
But the heart and soul of it is the Smoked Salmon that marries all the flavors together from Bear's Smoked Salmon Recipe.
Mixed, mashed, and blended with a large table fork by hand. Doing it by hand is the only way to add the love that makes it So good!
This is going to be my permanent Salmon Dip recipe from now on.
Attached is a downloadable/printable version of my recipe, in PDF format.
Of course, no Pictures = Didn't happen. Here Ya go doubting Thomas....
