Salmon Dip Appetizer Recipe

by Dave Allison
(Apex, NC, USA)

I stumbled upon this great appetizer dip by modifying and experimenting with an existing recipe.

This is also a great money-saving tip because instead of buying that expensive smoked salmon for $5 or more for 8 oz, I get raw salmon from the butcher and cook it myself on the grill. I lay the salmon on top of foil, add white wine and olive oil so it stays moist, and cook it on the grill.

I cook on "show" side first until it's time to turn it over. When done, I remove it and break it up into a bowl. Using Liquid Smoke, I season to taste - normally 2 tablespoons for 12 oz of salmon. Then I use a local condiment, called ZING. I use almost a whole bottle, again to taste. Then, the mixer does all the work. I add fat free cream cheese in an equal amount as to how much salmon I have (12 oz salmon = 12 oz cream cheese). Then I give it some more mixing until consistent. I put the mixture into the Tupperware container and leave it in the refrigerator for 2 days. I sometimes add a few capers. When I serve it in a bowl, I sprinkle some more ZING on top for color.

Then it's ready to enjoy. It's always a hit!
I serve it on crackers, bread or celery. It's great with white wine or a heavier red wine!

it's not fine cookin', it's tastes like it is!