We had a similar dish at a restaurant in LA recently, but they made the cold dip using trout. Since trout is more difficult to find in-store, we opted for salmon to make it easy to shop. Although the last store we stopped at, Wild Fork, ended up having frozen trout and we noted for next time we're craving this easy summertime appetizer.
Smoked Salmon:
Cover top of salmon with Traeger's Fin & Feather Rub
Cold smoked with hickory woodchips preferably in your grill (any works but to keep as much smoke in the vessel as possible) (the dome smokers work too)
The longer you can smoke it the better, I smoked it for 2-3 hours checking on it and the fire while another thing cooked on a different grill.
Directions:
Combine the cream cheese, sour cream, mayonnaise, lemon juice, Tabasco and capers in a bowl or food processor. Pulse to blend.
Add smoked salmon, chives and dill. Stir to combine
Ingredients:
1 salmon filet
1 cup (8 oz) cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 tbsp fresh lemon juice
2 tbsp capers, drained
1/4 tsp Tabasco or other hot sauce
2 tbsp fresh chopped dill
2 tbsp fresh chopped chives
Salt to taste
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