Here's a short blog intro for the recipe:
Smoked Salmon Dip
The Case of the Disappearing Dip: If you've ever shown up to a party and made a beeline for the appetizer table, you already know the type, that one dip that's gone before half the guests arrive. This smoked salmon dip is exactly that.
Made with cream cheese, capers, Dijon, fresh dill, and lemon, it comes together in the food processor in about 10 minutes... which means it's just as at home on a Tuesday night snack board as it is at a holiday gathering. It's creamy but not heavy, smoky but bright, and works just as well on a cracker as it does spread across a toasted bagel.
What sets this one apart from the standard cream cheese dip with a hint of salmon? The ratio. You get a generous 6–8 ounces of hot smoked salmon blended into a base that's built for flavor, not filler. The Dijon and Worcestershire give it a savory depth, and the capers add pops of brine that make each bite interesting.
And the best part? You can make it up to two days ahead, and the flavor actually gets better as it sits. Less stress, more time with your guests.
Get the recipe from our friend at Weekday Pescatarian.
Comment
This a long overdue review of Sena Seafood. I’ve had a subscription for over 4yrs and what stands out more than anything is that Sena Seafood not only delivers the best Copper River Salmon & seafood available but their customer service goes above and beyond every time. I have recommended them to friends and everyone has had the same experience, best of the best.