Beer makes batters better, meat more tender, and sauces more flavorful.
Killer Smoked Salmon Dip
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- #28352
Bake a simple, tender salmon fillet and transform it into a smoky, creamy dip. A little Liquid Smoke goes a long way so adjust seasoning as needed. Chill well for best results. Since the dip is blended in the food processor until it's very smooth it is great served with a variety of dippers like potato chips, crackers, or pita triangles.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound salmon fillet
1/4 teaspoon nutmeg, freshly grated
1 dash ground thyme
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 cups mayonnaise
1/2 teaspoon concentrated hickory seasoning (such as Liquid Smoke)
1/2 teaspoon salt
2 teaspoons finely chopped garlic
directions
Preheat oven to 350 degrees F. Rinse fish in salted water, pat dry and transfer to baking pan.
Lightly season fillet with nutmeg, thyme, salt and black pepper. Bake salmon for about 15 minutes (or just until done). Allow to cool 10 minutes (or refrigerate overnight). Remove salmon skin and transfer fillet to food processor. Add mayonnaise along with remaining ingredients. Process continuously until mixture is very smooth (about 60 to 90 seconds). Chill for 1 to 2 hours and serve.
added by
recipeway
nutrition data
264 calories, 28 grams fat, 0 grams carbohydrates, 7 grams protein per serving. This recipe is low in carbs.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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