Thursday, July 4, 2013

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.

How to Make Smoked Salmon

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 events.

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