Fish / Main Ingredient

Salmon Party Dip

October 23, 2017
A crowd pleasing starter dish that is easy to make ahead.
A) Prepping the salmon
01) 2 Salmon fillets (approximately 200g each), skinned
02) 2 Tbsp Olive Oil
03) 3 Tbsp Lemon Juice
04) 1/2 Tsp Garlic Powder
05) Salt & Pepper
Mix the olive oil, lemon juice, garlic powder and salt & pepper and rub the mixture all over the filets. Let it marinade for at least 30 minutes in refrigerator, best let it sit overnight.
B) Poaching the salmon
01) 2 to 3 cups of water
02) 1 Bay leaf
03) 2 stalks of spring onions (Optional)
Pour water into a sauce pan, bring to a boil, then turn it down to a simmer. Slide salmon fillets slowly, cover then let it cook for 5 to 8 minutes. Check that salmon is cooked through. Leave it to cool in water. Remove and flake it in a mixing bowl with a fork.
C) Make the dip
01) 100gm Smoked Salmon (roughly chopped)
02) 3 Tbsp Cream Cheese (More or less adjust according to preference)
05) Salt & Pepper
Stir in smoked salmon in the bowl with the flaked poached salmon with cream cheese, dill, salt and pepper to taste and mix well. If you prefer the mixture to be more pate like, press the mixture with the fork to further separate the salmon or put all ingredients into a food processor then pulse slowly to achieve the consistency of choice. Spoon into ramekins or an air tight jar and serve to room temperature with bread or crackers.
Recipe by: Carol Gockel