Friday, November 29, 2013

Smoked Salmon Dip

The key to this dip is quality salmon. The fresher it is the better this will be. Before you smoke the salmon you need to cure it. The cure really adds to the dish. You can simply substitute smoked salmon from the grocery store, but it won't be cured the same and will taste a bit different.

  • 1/4 cup of salt
  • 1/4 cup of brown sugar
  • 4 cups water
  • 1lbs fresh salmon
  • 1-2 chipotle peppers in adobe sauce, cut up
  • 1-2 tablespoons capers, cut up
  • 1-2 tsp Adobe seasonings
  • Flat-bread or crackers
  • 1 8 oz package of cream cheese (softened)

  1. Mix salt, sugar and water together. Put mixture in a big zip-lock bag of pan you can cover.
  2. Put salmon flesh side down into pan and let sit overnight or for at least 4 hours.
  3. Smoke the salmon for about 1 1/2 hours or until it reaches 145°
  4. Set out cream cheese to soften
  5. When salmon is done cooking mix salmon, cream cheese, chipotle pepper, capers, and adobe seasoning together
  6. Eat with flat-bread or crackers
  7. You can also let this set-up in the fridge and it will be great several hours later. 


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