I decided to make this dip since it had been languishing in my "to do" file for some time and figured it would be great for the Christmas Eve Smorgasbord that is my family tradition. It was quite a hit, thanks Stacy!
Smoked and Poached Salmon Spread
From Simply Recipes
8 ounces skinless salmon fillet
8 ounces smoked salmon, finely chopped
1 teaspoon of grated lemon zest
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon chopped fresh chives
3 tablespoons heavy cream
1 teaspoon dried dill weed
coarsely ground black pepper to taste
1 teaspoon drained capers, chopped
1/2 cup butter (1 stick), softened
Poach salmon fillet by heating 1/2 inch of water in a skillet to boiling. Add salmon fillet; reduce heat to low; cover and simmer for 4-5 minutes, or until salmon flakes easily when tested with a fork. Carefully remove salmon from water with a slotted spatula or spoon; drain salmon on paper towels. Transfer salmon to medium bowl; cool slightly. With a wooden spoon, stir and mash poached salmon until it almost becomes a smooth paste. Add smoked salmon, butter, Dijon mustard, capers, pepper, lemon zest, lemon juice, dill, heavy cream and 2 tablespoons chopped chives; mix thoroughly. Spoon salmon mixture into a serving bowl. Cover and refrigerate at least 2 hours. Let stand at room temperature 30 minutes before serving or until soft enough to spread. Sprinkle with remaining chopped chives and serve. Makes about 3 cups.
Hugs!
Recipes currently inspiring me:
Roasted Pepitas and Cauliflower at Talk of Tomatoes
Brussels Sprouts with Chestnuts, Pancetta and Parsley at Eats Well With Others
Sweet and Sour Onions at Simply Recipes
2 comments:
I love salmon appetizers - especially on Christmas Eve. I hope your holiday was merry and bright.
Wow! That looks like something I would be very happy to just eat with a spoon!
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