I served this for the first set of NFL playoff games and offered Triscuit crackers to go with it. I am looking forward to spreading this over a toasted bagel or toast points since I ate damn near the entire box of crackers and still had an abundance of the dip left. This makes a lot of servings. Great for a party or just a quick snack.
All of the ingredients are thrown into the food processor and this spread is ready for serving within 5 minutes. This is a definite must try! Easy, no cook, and can be made up to a day ahead of time. Valentine's Day is right around the corner and this would make for a great appetizer for a romantic dinner or even a fun Single Ladies party!
MyRecipes.com and Cooking Light, July 2006
Makes 20 Servings (Serving size = 2 tbsp)
Stars of the Show:
- 1 lb hot-smoked (kippered) boneless salmon fillet - I used cold-smoked (lox) since that is what they had available at the store. Hot-smoked is great for savory dishes. I recommend using the hot-smoked if it is available where you shop. Better yet, smoke your own!
- 3/4 cup reduced fat sour cream
- 1 tsp finely grated lemon rind
- 1 tbsp fresh lemon juice
- 1/4 tsp ground cardamom
- 1/4 tsp fresh ground black pepper
- 1/4 cup chopped fresh chives
- Garnish: chopped fresh chives (optional)
Place all ingredients into the food processor, excluding the chopped fresh chives for garnish, and process until smooth. Transfer into a serving bowl. Cover and chill. Garnish with the chopped fresh chives if desired.
I'm linking this recipe to:
January 2011 Culinary Smackdown - Battle Salmon! - Head over to Brenda's Canadian Kitchen and get in on the kitchen action. There's already a handful of competitors and some very tasty looking salmon dishes.