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?”
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.
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
Mix all together, keep refrigerated and share with loved ones! We like it on crackers or as a dip for fresh veggies.
“If you don’t like how it turns out, no problem- just add more hot sauce” – Nick Docken