Salmon Dip
Fun Facts about Salmon
According to the Pacific Salmon Foundation:
The earliest record of salmon in North America is of the ‘Saber-Tooth Salmon’ in fossils dating up to 7 million years ago … and were up to three meters long.
Pacific salmon are distantly related to Atlantic salmon, but they cannot inter-breed as these species have different numbers of chromosomes.
Salmon can jump up to two meters to cross obstacles in rivers – the same height some Olympic athletes can jump.
Salmon in their saltwater phase travel an estimated 18 miles a day, but they are capable of maintaining an average of 34 miles per day over long distances.
Servings: 3 cups
Serve with crackers, pita chips or bagels
Ingredients:
1 cup (8 ounces) cream cheese, room temperate
1/2 cup sour cream
1/4 cup plain yogurt
1 tablespoon fresh lemon juice
2 tablespoons capers, drained (optional)
1/4 teaspoon pepper sauce
6 ounces cooked salmon, remove skin
2 tablespoons fresh chopped dill
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
2 tablespoons fresh chopped chives
Salt and white pepper, to taste
Combine the cream cheese, sour cream, yogurt, lemon juice, capers, and pepper sauce in a mixing bowl until blended. Add and mix the salmon, dill, celery salt, garlic powder and chives until desired consistency is achieved. I use a mixing bowl, but you can use a food processor. Mixing it by hand allows you to control the consistency. Salt and pepper to taste if desired.
Salmon: You can use canned salmon or smoked salmon; however, I like to buy fresh, raw salmon from the meat counter. You can cook the salmon in a skillet or bake it in the oven.
Other uses:
Add to cooked scrambled eggs.
Substitute fresh cut veggies, such as celery or cucumber, for crackers or breads.
Add fresh spinach to the dip.
Roll in a tortilla and add fresh veggies.
Substitute crostini or sliced baguette for crackers.