It is so hard to wait for the 
flavors to meld ~ Although it's a must!
Yields: (Appx. 3 cups)
Prep: 15 Mins.
+ chill, and then return to room temp. time

Posted by Sandra 


2 cups quality white wine
1 bay leaf
1 teaspoon old bay seasoning
1 teaspoon sea salt
6 whole black peppercorns
2 fillets of fresh wild king salmon, skinned and boned, cut into 1-inch cubes
2 fillets wild smoked king salmon, minced
4 tablespoons sour cream
4 tablespoons red onion, finely chopped
4 tablespoons freshly squeezed lemon juice
1 jalapeno, seeded and ribs removed, and finely chopped
2 teaspoons dried parsley
Sea salt and freshly ground pepper, to taste

Baked wheat thin crackers (or your preferred brand)


Add the white wine, bay leaf, old bay seasoning, sea salt, and peppercorns in a non-reactive saucepan and bring to a simmer. Add the salmon cubes and cook for 30 seconds. Remove with a slotted spoon, to drain on a paper towel-lined plate, then place poached salmon in a medium-sized mixing bowl. Mash the salmon cubes with a fork to sufficiently break them up. Add the smoked salmon, sour cream, minced onions, and lemon juice, and mix well. Add the minced jalapeno, parsley, and salt and pepper, to taste.  Chill for 1 hour in refrigerator for flavors to meld.

Return to room temperature, about 30 minutes, before serving. To serve, spread on baked wheat thin crackers. – Enjoy!

1 comment:

sandra said...

I wanted a different take on smoked salmon dip, and this new version turned out's addicting, and I've already eaten about half of it in one setting ;)


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