I'm attending a party for my soon-to-be-departed new friend. sigh. I'm sure I won't know many of the other folks at the party, but I'll be glad to participate in the send off.
I made smoked salmon dip, because no southerner shows up empty handed.
Smoked Salmon Dip
this is approximate, because I rarely measure.
8 oz cream cheese, room temp.
1 pint sour cream
1-2 grated or finely diced garlic cloves (the guest of honor claims she's midwestern in her tastes, so I just used one for this batch. Normally, I'd use 2)
several dashes of hot sauce (again, held back to be respectful of midwestern tastes)
1/2 - 1 tsp worchestershire sauce
1-2 tsp fresh lemon juice.
8 oz smoked salmon
Salt and pepper to taste
I put the electric mixer beaters to the cream cheese/garlic/lemon/hot/worchestershire sauce before adding in the sour cream. Then, I stir in the broken up salmon. I season with salt and pepper and let chill in the frig over night. Today, I'll taste it and see if I think it needs more salt or hot sauce. I serve it with kettle cooked potato chips and little toasts.
This recipe would have been much easier if I had not had two kittens climbing my leg to get at the salmon.
NOTE: When I got home and tasted . . . it was still yummy. I still added another 4 oz piece of smoked salmon. Because I'm never have been good at leaving well enough alone.
1 comment:
Sounds yum.
Another quick yet yummy smoked salmon hors d'oeuvre: Blind bake a pizza crust (I always have some dough in the freezer). When cool, "frost" it with sour cream, then garnish with slices of smoked salmon, thin rings of red onion, and (optional) fresh basil, kalamata olives. Cut into wedges or squares.
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