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Smoked Salmon Dip
Rated 5.0 stars by 73 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
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8 ounces of Cream Cheese (room temperature)
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1 tablespoon of prepared horseradish
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1/2 Cup of Sour Cream
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1 Tablespoon of Chopped Parsley
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1/2 teaspoon of kosher salt
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1/4 teaspoon of black pepper
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1/2 teaspoon of garlic powder
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1 tablespoon of lemon juice
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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)
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- Cuisine: American
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