Smoked Salmon Dip or Spread

The tomato adds moisture and sweet acidity to this version of a smoked salmon dip.

Copyright 2009, Merle Ann Loman, All Rights Reserved

Prep Time: 25 min
Inactive Prep Time: hr min
Cook Time: hr min
Level: Easy
Serves: 1 1/2 pints

Ingredients

• 8 ounces low fat cream cheese, at room temperature
• 1/2 cup low fat sour cream
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon minced fresh dill
• 2 tablespoons drained, jarred capers, chopped (optional)
• 2 - 3 tablespoons fresh chopped tomato
• 2 green onions – white and green portions, chopped (sweet red onion or shallots substitute nicely)
• A few drops of bottled hot sauce, to taste – I use Cholula Chile Garlic Hot Sauce
• 1 teaspoon prepared horseradish, drained
• 1/4 pound (4 ounces) good smoked salmon, minced
• Kosher salt and freshly ground pepper, to taste – smoked salmon is salty, you need to taste before you add your salt and pepper

Directions
Cream the cheese with a fork until just smooth. Add the sour cream, lemon juice, dill, horseradish, capers, tomato, onion and hot sauce. Add the smoked salmon and mix gently to keep the salmon in small chunks. Chill well and serve with crudites, crackers or chips. It is delicious on a thinly sliced piece of sourdough rye bread.
Suggestions:

• Look for a drier and less salty than other smoked salmon such as Norwegian salmon.
• You can halve this recipe. I do for river trips because I am usually only feeding 3 people.
• If you really want to punch up the flavor, add a small amount of finely chopped anchovy or anchovy paste. Try it - I think you will like it.
• If you want it a little thinner, add some pickle juice.
• When serving at home, mix it up a little more. Substitute part of the sour cream with mayonnaise. I don’t use it when I am taking it outdoors because of the raw egg in the mayonnaise.

For a printable PDF version of this recipe click Merle's Smoked Salmon Dip or Spread.