Oh man. Time really does fly. I can’t believe March is almost over, and Easter is just a couple weeks away. Since I wanted to make a few items that would be perfect for upcoming Easter celebrations, I needed to hit the kitchen.
First up, is this yummy smoked salmon dip. I got the idea when I was having lunch with a friend a few weeks ago. She raved about this delicious smoked salmon appetizer the restaurant used to serve. It sounded so good that I decided to attempt to recreate it, even though I had no idea how it actually tasted.
I don’t have a smoker, so I had to resort to what I had available—liquid smoke. I know it’s not the same, but this dip still turned out pretty darn good in my opinion. While I can’t compare it to the restaurant version, I know my brother and I enjoyed it.
And yeah, I admit it. I totally double-dipped. 😀
Ingredients
- 8 oz cooked salmon, roughly chopped
- 8 oz cream cheese, softened
- 2 teaspoons liquid smoke
- 1 shallot, finely minced
- Juice from 1/2 a lemon
- 1/4 teaspoon garlic powder
- 1/8 to 1/4 teaspoon cayenne pepper (or to taste)
- Salt and pepper to taste
Instructions
- Put all the ingredients in a medium bowl and combine by hand or with a mixer. Yup—that’s it. Well, I guess you should taste and adjust seasoning as needed.
- Serve cold or at room temperature with crackers and/or sliced cucumbers.
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