Wednesday, June 26, 2013

Tom's Smoked Salmon Dip/Spread

 I think the essential ingredient that really gets the salivary glands going and makes you want more and more is a light addition of piquin (or pequin) chili powder. I've tried it with other chilis, and I think there is something magical about this variety. Hard to find in the stores though, but mail order should be no problem.
  • One 8 oz package of cream cheese ( I like the lower fat or Neufatchel for a thinner dip)
  • One 6.5 to 8 oz can or jar of Tom’s killer smoked Cordova coho or Bristol Bay red salmon
  • 1/4 to 1/3 cup of minced red pepper
  • 1/4 to 1/3 cup minced (or grated) red onion
  • 1-2 tsp to taste lemon pepper
  • 1/2 tsp to taste of pequin chili powder
  •  fresh parsely (either) or dill for garnish

Optionals that can be added to taste:
Diced jalpenos, either pickled or fresh
Green/black olives
Grated Colby, longhorn, or other cheddar type cheese