Smoked Salmon Dip

My husband thinks I’m extremely picky when it comes to food.  I disagree.  I don’t pull When Harry Met Sally-type behavior when we’re in restaurants, customizing menu items so that what is ultimately served to me is a mere whisper of what the chef originally intended.  I just know what I like; I think there’s a difference.

Take this smoked salmon dip, for instance. Inspired by a locally-prepared smoked trout dip our friends have served during both visits to Sun Valley, it had me at first taste.  I liked it so much that I would plant myself in front of the coffee table each afternoon and forget all the other hors d’oeuvres.  I wanted nothing else but this.  The pretzel chips seemed an odd pairing at first but now I quite like the two together.  That makes me easy to please, doesn’t it?

The dip had a light texture, like whipped cream cheese though there’s none of the latter here.  The fish flavor is discernable but not overpowering.  Fresh was the key flavor note due to the addition of lemon juice and garlic. To me, the simple dip was was memorable.  I took note of the ingredient list on the container (no recipe given, though) and planned to make it once I returned home.  Of course, out of the handful of ingredients listed the only one I couldn’t find was the smoked trout itself. No problem–I made do with smoked salmon. Not a bad substitution at all, I’ll admit, but now I’m on the lookout for smoked trout.

Smoked Salmon Dip

* Note:  Use my proportions as a guide. You can adjust the amount of smoked fish to suit your taste. The smoked salmon flavor is fairly prominent in my suggested amount below.

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 5 ounces smoked salmon
• 1 pinch kosher salt, optional (smoked salmon is a bit salty already)
• 1 clove garlic (I grated using Microplane)
• A few sprinkles of granulated garlic
• Fresh lemon juice (I used the juice of 3/4 lemon)

In a food processor, add the sour cream, mayonnaise, grated garlic and granulated garlic.  Pulse once or twice until the ingredients are well combined. Add the smoked salmon pieces and pulse a couple of times until the mixture is smooth.  The smoked salmon actually turned the dip a little pink.  Add the lemon juice a little at a time, to suit your taste.  Do the same with the salt. You may not even need it.

This is best if allowed to sit in the refrigerator for 30 minutes to an hour before serving.  Serve with crackers, sliced baguette or with pretzel chips.