Smoked Salmon Dip
Prep time: 15-20 minutes
Cook time: 1 hour
Total time: 1 Hour & 20 minutes
Appetizer Feeds 6-8 People
-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
-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.
-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)
Recipe provided by Paul Saladino @paulie_saucee