Paul’s Salmon Dip

 

Don’t Scrimp on the Smoked Salmon:

The best salmon dip starts with the best smoked salmon. The only way you are going to get truly authentic dip the way Paul makes it is if you convince Paul to smoke some salmon for you.  That is I had my first batch, the way Paul likes it with Paul’s personnaly smoked salmon in Washington State.

I have tried this recipe with cheap canned salmon, not smoked, and it was only okay.  My kids totally know the difference. Since I no longer live near Paul, I have to suffice with the best smoked salmon I can find.

Ingredients

PAUL’S ORIGINAL

  • 2 cups smoked salmon
  • 1 cup cream cheese, softened
  • 1 Tbsp lemon juice
  • ¼ cup chopped onion
  • 1 tsp horseradish
  • ¼ tsp salt or more to taste
  • 1 cup chopped pecans – Separated in ¼ cup and ¾ cup
  • ½ cup parsley – separated into (2) ¼ cups

Dana’s Lighter Flavor

  • 2 cups smoked salmon
  • 1 cup cream cheese, softened
  • 1 Tbsp lemon juice
  • 2 tsp chopped onion
  • 1 tsp horseradish
  • ¼ tsp salt
  • ½ cup chopped pecans
  • 3 Tbsp parsley

Step by Step Instructions

Step 1

Both – Break the smoked salmon up with a fork.

Step 2

Paul’s – Combine smoked salmon with remaining ingredients, except ¾ cup pecans and ¼ cup parsley.

Dana’s – Combine smoked salmon with remaining ingredients.

Step 3

Paul’s – Roll salmon dip into a ball and cover with mixture of remaining pecans and parsley.

Step 4

Both – Refrigerate before serving.

Keyword for Search:

Dip, Appetizer