Salmon Dip
Recipe: Salmon Dip
From: my grandmother
Serves: 8-12
15-oz. can salmon
6-8 oz. cream cheese, softened (see note)
3-4 tsp. lemon juice
2-3 tsp. finely grated onion
1/2 tsp. liquid smoke flavoring
minced parsley (fresh is better, dry okay)
Triscuit crackers
Drain salmon thoroughly and flake, removing skin and bones if desired. Mix in cream cheese well. Stir in lemon, onion, and smoke - use lesser amounts first and taste, then adjust seasonings. Chill, covered, at least 4 hours to let flavors blend. Garnish with parsley (you can sprinkle it on top when you put it to chill, if preferred) and serve spread on Triscuits.
Notes:
Seriously tasty! My grandmother claims that it originally had horseradish in it as well, but this is the way my mom had it written down and the way she's always made it. I suppose it should really be called "Salmon Spread" since it's far too stiff to dip and must be spread on the crackers.
If you want to make large quantities, you can up the cream cheese quite a bit proportionate to the salmon, adjusting the seasonings as you like. Double or even more. But do use either regular cream cheese or light Neufchatel-style -- don't use the fat-free kind, which isn't stiff enough and doesn't taste quite right either.
This can actually serve as a light main dish, in summer particularly. Triscuits are the best thing to spread it on; they're sturdy and the flavor isn't overwhelmed by the salmon. But another sturdy whole wheat cracker would be okay too.
From: my grandmother
Serves: 8-12
15-oz. can salmon
6-8 oz. cream cheese, softened (see note)
3-4 tsp. lemon juice
2-3 tsp. finely grated onion
1/2 tsp. liquid smoke flavoring
minced parsley (fresh is better, dry okay)
Triscuit crackers
Drain salmon thoroughly and flake, removing skin and bones if desired. Mix in cream cheese well. Stir in lemon, onion, and smoke - use lesser amounts first and taste, then adjust seasonings. Chill, covered, at least 4 hours to let flavors blend. Garnish with parsley (you can sprinkle it on top when you put it to chill, if preferred) and serve spread on Triscuits.
Notes:
Seriously tasty! My grandmother claims that it originally had horseradish in it as well, but this is the way my mom had it written down and the way she's always made it. I suppose it should really be called "Salmon Spread" since it's far too stiff to dip and must be spread on the crackers.
If you want to make large quantities, you can up the cream cheese quite a bit proportionate to the salmon, adjusting the seasonings as you like. Double or even more. But do use either regular cream cheese or light Neufchatel-style -- don't use the fat-free kind, which isn't stiff enough and doesn't taste quite right either.
This can actually serve as a light main dish, in summer particularly. Triscuits are the best thing to spread it on; they're sturdy and the flavor isn't overwhelmed by the salmon. But another sturdy whole wheat cracker would be okay too.