Smoked Salmon Dip Recipe
This smoked salmon dip recipe is bound to be popular. It's very tasty and if you leave out the cream, you can make it into a pate or spread. Smoked salmon can be a bit expensive, but there are offers at most supermarkets, offcuts or pieces to buy and it will freeze very well. Check the packet to make sure that it has not been previously frozen. I love it and when I see an offer (2 for 1 for instance) or a pack of pieces, I buy it and put it in the freezer. In the 'old days' you would have been told to use white ground pepper to not spoil the looks of the finished dish - these days, people like to see specks of fresh black pepper - it's good to have that peppery taste when you crunch a piece.
Smoked Salmon Dip Recipe
If you have a blender or food processor, then put the cream in then the cream cheese and then the smoked salmon. Whizz for a few seconds until it's all incorporated. Stir in the parsley and then taste - add lemon juice and pepper to taste. Turn the mixture into a serving dish and chill for an hour or so. Sprinkle a little more parsley or fresh dill over the top before serving. Serve with sliced vegetables such as carrot, celery, cucumber, radish or crisps, chips or savory biscuits. A variation on this is to stir in a little horseradish sauce - it cuts through the oiliness of the fish - I love it, but you need to try it first. Take a teaspoon of the mixture and then add a tiny bit of the sauce - give it a stir and then taste it. If you like it, then add about 2 teaspoons of horseradish sauce to the mixture. It's a great party dip recipe to add to the usual advocado, cream cheese and chive and the like.
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