Skip to content
Smoked Salmon Dip
Rated 5.0 stars by 1 users
Category
Seafood
Servings
4-6 people
Prep Time
15-20 minutes
Cook Time
1 hour
Author:
Pit Master Paul
This Recipe can be made with leftover salmon also!
Ingredients
-
-
8 ounces of Cream Cheese (room temperature)
1 tablespoon of prepared horseradish
1/2 Cup of Sour Cream
1 Tablespoon of Chopped Parsley
1/2 teaspoon of kosher salt
1/4 teaspoon of black pepper
1/2 teaspoon of garlic powder
1 tablespoon of lemon juice
5-6 ounces of smoked salmon
Directions
Season your salmon with Cannibal spice All Purpose Seasoning.
Set your smoker between 250-300 degrees. (I used Alder wood pellets)
When salmon reaches an internal temperature of 145 degrees pull it off the smoker and let it cool down.
Chop/mince the salmon into small pieces.
Chop/mince the salmon into small pieces.
Mix all the listed ingredients in a bowl.
Once mixed cover the dip and put in the refrigerator for at least 2 hours. (recommend letting it sit overnight)
Find Similar Recipes
- Protein(s): Fish Recipes Salmon Recipes Seafood Recipes
- Preparation: Smoke Dishes
- Products: Cannibal Claymore cajun Smoke
- Category: Appetizer Side dish
- Cuisine: American
American,Appetizer,Cannibal,Claymore Cajun,Fish,Salmon,Salmon Dip,Seafood,Side Dish,Smoke,Smoked Salmon,Smoked Salmon Dip,
