Saturday, 10 February 2018

Smoked salmon spread

Brunch knows best

Can it be a brunch without a smoked salmon spread? No I think not.  There are some foods that just scream brunch; mimosas, chicken n waffles and smoked salmon spread or dip, call it what you want. This recipe is incredibly easy to make, and most of all delicious.

Don’t you just love when a recipe requires no heat and uses one pot? In this case a food processor. On second thought, the amount of work you have to do for this recipe is totally dependent on you. You  can smoke your own salmon from scratch, or use the thin slice frozen kind (like I did) or the canned smoked salmon. Similar to the home smoke salmon, the smoked salmon from the can will have more of a tuna like texture and be more ‘fleshy’. The frozen variety has more of a raw, sushi-esque feel so It would not have the ‘fleshy’ flakey texture when blended up. Either way you will be in for a delicious dip, depending on the type of texture you prefer.

If you like the idea of taking a fresh slab of salmon, smoking it and using it to make this recipe then click here to see how u can make your own cedar plank smoked salmon. However, if you can’t be bothered with all that, feel free to pop a can or defrost a few packs of the thin sliced smoked salmon. And yes, pepper jelly strikes again. What can I say? I adore it. And it added the perfect amount of sweetness to balance out the salt from the salmon. Can’t even lie, one of the better tasting smoked salmon dips I have ever had…if I do say so myself.

Ingredients (printable recipe)

¾  cup cream cheese
½ cup mayo
¼ cup pepper jelly
1 teaspoon lime or lemon zest
½ teaspoon lime or lemon juice
¼ cup chopped onion
9 oz smoked salmon
¼ cup chopped Chives
2 tablespoons Chopped Oregano
¼ teaspoon Black pepper

  • In a food processor add the cream cheese, mayo, pepper jelly, lime zest and juice
  • Blend until everything had been completely incorporated
  • Add the onions and blend again making sure not to leave any large chunks of onion behind
  • Roughly chop the salmon oregano and chives and add to the mix
  • Blend until smooth with only small chunks and bits in the mixture all equal sizes
  • Smoked salmon has a high salt content so season with pepper
  • Place in the refrigerator for at least an hour. Its best made a day ahead of time to all the flavors can melt together with each other.
  • Use as a dip for veggies, serve on crackers, crispy toast or on mini buttermilk pancakes

Xoxo Greedygirl

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