Smoked Salmon Dip

This rich and delicious spread used to be a regular item on our family’s Christmas Eve hors d'oeuvres menu.  Everyone loved it.  Over the years we discovered that Philly makes a whipped salmon cream cheese so this recipe got nixed and replaced with an easy to open store bought container.

While thinking of creative ideas for what I can take as a snack offering to this weekend’s parties I remembered this dip and asked Mom for the recipe.  Turns out it’s fairly easy and of course it’s 10 times more delicious than the cheater cream cheese!

Smoked Salmon Dip

Ingredients:

• ¼ cup butter (melted)
• ½ cup finely chopped onions (sautéed until clear)
• 1 - 250 gram pkg. cream cheese
• 1 – 250 ml whipping cream
• ½ lb flaked smoked salmon
• ½ tsp dill seed or 1-2 tbsp fresh dill

Directions:

1. In a large bowl blend the cream cheese with the salmon (easiest is to use a hand mixer).  Add the butter and onions and mix to combine.  Add dill and mix again.
2. In another bowl whip the whipping cream until thickened and fluffy.
3. Fold the whip cream into the salmon mixture.  Mix just until combined.  Don’t over mix.

I like to make it a day ahead and let the flavours mingle overnight but you can serve it right away if you are in a hurry.  If refrigerated let stand about 30 minutes to take the chill off before serving.

My favourite way to eat this dip is with multigrain Wheat Thins but any firm cracker does the job. :)  This weekend I plan to bring some kind of rye and/or sourdough bread to go with it instead. 

Here’s hoping my friends think it’s as yummy as I do!