Smoked Salmon Dip
Got Salmon?! (eft in your freezer) Try making this Alaskan staple.
Equipment
- Stand Mixer / Hand Mixer / Bowl & Spoon
- Rubber Spatula
- Measuring Cups & Spoons
- Sharp Knife & Cutting Boards
- Sauté Pan
Ingredients
- 8 oz Smoked Salmon about Half of a Filet. Or any smoked fish.
- 8 oz Cream Cheese Softened
- 1/3 Cup Sour Cream Use more or less for the consistency you like.
- 3/4 Cup Bacon Bits Roughly about 4-8 slices of uncooked bacon.
- 3/4 Cup Green Onion Chives, Red Onion, White Onion.
- 3/4 Cup Jalepenos Either Pickled and Fresh
- 1 Cup Chedar Cheese Shredded
- 2 Tbs Sriracha Sauce The measurement use on this IS COMPLETELY to your preference
- Salt & Pepper To taste.
Instructions
- If you don’t have already cooked bacon bits, start here, and if you do skip ahead to the next step! To make bacon bits, you can do it quickly in the microwave, in the oven like you do for breakfast or on the stovetop. If you do the first two, cook like normal, allow to cool and then finely chop your bacon. For us using the stovetop, cut your bacon strips into small slices (what you are comfortable doing. You can always come back and chop again.) Place your pieces of raw bacon into your sauté pan over a medium – medium high heat. Cook, stirring periodically, for about 3 to 5 minutes. When your bacon is crisping and the fat is rendering out, (you will find the “sweet spot” as I like to call it). When the bubbling of the fat has almost totally eclipsed your view of the bacon pieces themselves. This is the tale tell that it is done! Pull your bacon and drain on paper towels or a mesh strainer. Let cool completely.
- Into the mixing bowl, crumble the smoked salmon (paying attention for any remaining pin bones). Add the cream cheese and start combining the two. Now add the sour cream, (as much as you want until you get the consistency that you like. Less is more dip like, more is more spread like.) Combine these three until fully blended.
- Now add your bacon bits, green onion, and jalapenos. Blend until incorporated. Add the shredded cheese and blend briefly
- To the mix now add the Sriracha. Start with a small amount, blend, taste, repeat until you get the flavor and/or heat you care for. A little goes a long way. Add salt and pepper to taste.
Notes
Serve right away with crackers, vegetables, or as a spread on bread, or save for later.
The flavors develop the longer this sits in the fridge allowing the Sriracha, smoked Salmon, and other ingredients to meld together in beautiful harmony.
Lastly, the only ingredients that I “believe” to be essential to the recipe is some type of smoked fish, cream cheese, sour cream, and Sriracha. Everything else can be substituted or omitted (for instance if you don’t like heat, no jalapenos and very little Sriracha, or if you don’t like or eat bacon or onions).