Smoked Salmon Dip | Oklahoma Joe's®
Our Smoked Salmon Dip starts with a lightly seasoned salmon filet cooked over sweet applewood smoke. Then, we chunked up the freshly smoked salmon and stirred it into a combination of cream cheese, sour cream and fresh herbs to make a light, refreshing appetizer that’s sure to impress.
DIRECTIONS
00:03 Season salmon filet.
00:09 Preheat grill to 225°F.
00:14 Place fish on top rack.
00:21 Cook until 145°F Internal.
00:25 Remove salmon from heat.
0031 Combine dip ingredients.
00:42 Mix well.
00:45 Garnish with chives and serve with crackers.
We made this recipe on the Rider DLX 1200 Pellet Grill, but you can make it on your smoker.
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A salmon spread that will blow your mind, known as Salmon Rillettes
For salmon lovers, this will be one of the best appetisers you will taste. Rillettes is a French dish that was originally made using pork. The meat is shredded and cooked in fat. It can also be done with other proteins such as duck, chicken, goose, even tuna or salmon as per this recipe.
Rillettes are traditionally quite smooth, however when it comes to salmon, I like it them little coarser. You can mash it to your liking.
This recipe has the addition of smoked salmon. The mixture is composed with capers, dill, yogurt, and butter. I also like a little mayonnaise and a drizzle of olive oil for that extra kick.
You can serve it as a starter (Entrée) or as an appetiser. It’s best with toasted baguette and also works well on any crispy cracker. You could fancy it up with a some salmon roe and serve them as an appetiser. Refrigerate, they will keep well for a few days. You can use them straight out of the fridge, as this recipe keeps them soft enough to spread.
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SMOKED SALMON DIP
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Ingredients:
8 oz Cream cheese softened
1/4 Cup mayonaise
6 oz Smoked salmon
2 Tbsp chopped green onions
1/4 Tsp paprika
1 Tbsp garlic powder
1/2 Tsp Black pepper
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Jalapeño Smoked SALMON Dip (the perfect dip) #shorts
Jalapeño Smoked SALMON Dip (the perfect dip) #shorts
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The Best Dip! Salmon and Crab Spinach Dip
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Recipe:
1 Pound Salmon
8 oz Lump Crab
1 cup cooked spinach
Cajun Seasoning
All Purpose seasoning
Pinch of nutmeg
1 tbsp Garlic Paste
1/2 cup parmesan cheese (shredded)
1 cup gruyere cheese (shredded)
1 cup mozzarella cheese (shredded) and 2 cups for topping,
3 cups heavy cream
1 cup whole milk
1 tbsp flour
Grapeseed oil
Salt
Butter
Cook spinach with butter and grapeseed oil. Add a pinch of salt and cook for 2 minutes. Drain on a paper towel.
In the same pan. Add some more grapeseed oil and drop salmon in there. Cook on both sides for 3 minutes and then break up with a wooden spoon. Season with all purpose and cajun season. Cook all the way through. Take it out, add more butter, and flour. Cook for 2 minutes, then add heavy cream and milk. Bring to a simmer, once thickens, cut the heat low and add cheeses. Once melted add spinach and salmon. Add nutmeg and any more seasoning if needed. Mix well, then add lump crab and mix. Add mixture to an oven safe dish, add more mozzarella on top and bake at 425 for 15 minutes.
While baking, slice pita round into triangles, add grapeseed oil and salt, toss and put on a baking sheet. Bake on 425 for 10 minutes.
Enjoy!
Love & Best Dishes: Salmon Dip Recipe | How to Make Salmon Dip with Canned Salmon
Salmon Dip Recipe | How to Make Salmon Dip with Canned Salmon - This salmon appetizer is one of the best appetizer dips for summer! It's an easy canned salmon recipes with big flavor.
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