It has taken me a long time to come around to the salmon side of things. I just didn’t care for it, plain and simple, but I guess I had to have it a certain way to acquire a real taste for it. Even now, I only eat it in specific ways, but, by gosh, they’re yummy ways!
We recently celebrated my mom’s birthday at our house, and when I asked her what she wanted on the menu, she was all about simplicity. “Burgers, that salmon dip you make and cupcakes.”
The salmon dip first made an appearance a few years ago at one of our traditional New Years’ Eve Seafood Feasts I think, and it’s been a favorite ever since. If you think you might be on the fence about smoked salmon, this is a great way to slowly dip your toe into the water. While the salmon is definitely present, it kind of creeps up on you, as opposed to smacking you in the face.
Blend a few easily-found ingredients in a bowl and serve. Who doesn’t like a recipe like that? I usually plate it with either bagel or pita chips or pieces of pumpernickel bread. This time, I went with the pumpernickel, and it was the perfect complement. Whatever you serve it with, you can’t wrong. Just ask The Husbands, who were doing everything but licking the bowl clean the next day.
A year ago today … a very addicting salad dressing.
Two years ago today … a new cookbook with a dud of a recipe.
Three years ago today … a dessert recipe so good that The Neighbor Wife even made it last week, and sweet gifts from Nicholas.
Smoked Salmon Dip
Recipe courtesy of Something So Clever website.
Print PDF of recipe here.
8 oz. whipped cream cheese, softened
1/2 cup sour cream
8 oz. smoked salmon
Dash of lemon juice or lemon zest
4 Tbsp. fresh chopped chives (I sub 1- 2 T of dill instead)
Mix all ingredients and store in the fridge for a few hours to let flavors develop. Let come to room temperature before serving.
If making this a day ahead, mix all ingredients except the chives — add them right before serving instead.
Serve with your favorite buttery crackers.