Nick Docken’s ‘what’s in this?’ Smoked Salmon Dip

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Nick Docken’s Smoked Salmon Dip

Serve this very special Smoked Salmon Dip at your next holiday party or gathering, and leave your guests asking “What’s in this?”
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Using wild, sustainably caught salmon makes a difference in the watershed, and also in your recipes. If you don’t catch and smoke your own fish, you can find wild-caught Copper River salmon when you shop Sena Sea.
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1 pint smoked salmon
1 tbsp mayonnaise
1/3rd a package cream cheese
half a cup sour cream
2-3 tbsp capers, 3 tbsp caper brine
1/4 cup diced pickles (bull kelp pickles or any pickles you like) and add some of that pickle juice too
diced onion- more if you prefer but around 1/4 cup
1/2 cup shredded carrot
a squirt of yellow mustard
generous hot sauce (to taste)
*optional: throw in in some diced kimchi if you have some
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Mix all together, keep refrigerated and share with loved ones! We like it on crackers or as a dip for fresh veggies.
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“If you don’t like how it turns out, no problem- just add more hot sauce” – Nick Docken
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