Nick Docken’s ‘what’s in this?’ 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

“If you don’t like how it turns out, no problem- just add more hot sauce” – Nick Docken