Serve zesty salmon dip with toast corners, crackers or raw veggies. This recipe was developed by Kathy Casey Food Studios for Seatech Corporation.
Makes 6 cups (3 lbs.)
1 lb. Ocean Kitchen Cooked Salmon
1 1/2 lb. cream cheese, softened
1 tsp. Tobasco
1 tsp. liquid smoke, measure carefully
6-8 Tbsp. prepared horseradish, hot (depending on spicyness desired)
1 1/2 tsp. Dijon mustard
1/4 cup 1/2 & 1/2 or milk
1 tsp. Worchestershire sauce
1 Tbsp. lemon juice, fresh
1 cup green onions, thinly sliced
Place salmon and cream cheese in a mixer wtih a paddle attachment. Mix to combine well.
Meanwhile combine all the remaining ingredients in a bowl.
Then add to the salmon mixture and mix well until well combines. Refrigerate
Note: This is also excellent to make in a food processor.
Serve in small canning jars for a unique presentation with grilled rustic bread and house-made pickles.
For a spicy version add chipotle puree.
Stire in capers and lemon zest for additional flavor