Smoked Salmon Dip

This smoked salmon dip is a treat.

Yes. This specific one you're looking at.

It's because my dad, an avid fisherman, caught this salmon himself.

Then he cleaned it, rubbed it with just a touch of maple syrup, and smoked it for me in his smoker. That was all done in Michigan. That's not where I live.

So, my dad sealed the smoked fish up for me (eight packages worth), bought a freezer bag and surrounded the fish with ice packs so it could survive the long flight and subway ride home.

I got the salmon home, unpacked it proudly and tucked it into my freezer. Whenever I want a pack, I pull it out in the morning to defrost and enjoy it when I get it home from work.

Best of all, that process repeats itself anytime I go home.

I use the salmon in all kinds of ways, but this is definitely one of my favorites. It couldn't be simpler to prepare.

A package of cream cheese, mixed with chopped capers and shallots and loaded with hot-smoked salmon. Spread on slices of baguette, it's a perfect start to a dinner party.

Happy Father's Day to you, Dad! Can't wait to go fishing with you soon!


Smoked Salmon Dip

Ingredients
8 ounce package plain cream cheese, at room temperature
1 large shallot, minced
1 tablespoon capers, roughly chopped
1 tablespoon milk
2 ounces hot smoked salmon, chopped, about 1/3 cup (feel free to add more!)

In a small bowl, combine cream cheese, shallots, capers, milk and smoked salmon. Stir with a fork until the mixture is well combined and ingredients are distributed throughout the dip.

My favorite ways to serve it are favorite crackers, on top of bruschetta, and spread across a bagel for breakfast. I am sure there are MANY other ways to enjoy it. I can't wait to hear what ways you discover!

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