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Happy, Happy, Happy 4th of July / Smoked Salmon Dip
Happy 4th of July!!!
Well, here in the South-Eastern United States, we are
celebrating with flood warnings. Many of the day’s events have been canceled;
including local firework displays.My
family is not gonna let a little (really a lot) of rain get us down.We may not party in the pool but we can still
grill in the rain, smoke meat in the smoker, and watch the kids play a friendly
game of tag.
Here’s a little recipe that we love, in hopes that it
brightens your 4th of July.
Smoked Salmon Dip
½ lb. Salmon Filet
8 oz. of cream cheese (room temperature)
2 tbsp of fresh dill
½ tsp of lemon pepper
1 tsp of Garlic salt
Season salmon with 1 tbsp of dill and a ½ tsp of garlic
salt. Place on foil or cedar planks and put in smoker.It will take about 3 to 4 hours to smoke
salmon thoroughly.When salmon is done
and releasing juices on top, remove from smoker and allow to cool. Salmon filets are excellent served at this point. However, if you want to make out of this world dip, go on to the next step.
Using a spatula, lift salmon; it should just pull away from
the skin. Place salmon in a bowl and using your fingers, mash. As you mash,
feel for bones and discard. Next, add cheese, lemon pepper, ½ tsp garlic salt,
and 1 tbsp of dill. Mix well with fork. Refrigerate a few hours before serving.
Yields 1 pint.
This dip is an excellent hostess gift and for serving at special