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I cannot find enough ways to use my new smoker. I bought a TRAEGER for its ease of use.
I have owned a BIG GREEN EGG for quite some time. The seal is starting to break. What I love about the green egg is how much smoke you can infuse into your food. What is not ideal about the green egg is that the wood is added at the beginning of the process and cannot be added during the cooking process. So I wanted a smoker with an external wood source. A number of my friends had a Traeger grill and really liked it. It was on big time sale at COSTCO. So I bit the bullet.
Smoked Salmon Dip
So this recipe begins with a trip to Costco. I love to grab one of their big salmons. The price is right and it will feed a bunch of people. When it comes to smoking, the whole fish will give me the chance to use it in more than one way. However, this post, is about the smoked salmon dip. The other reason I really wanted to try the Traeger was the ability to do a cold smoke. A cold smoke is the way seafood is smoked and not really cooked. The smoke can be added at 160 – 180 degrees infusing the fish with smoke and letting the smoking do the cooking.
The recipe is so easy to make (if you have a smoker). There are only 6 ingredients in this recipe. The salmon is liberally spiced with adobo seasoning and lemon pepper. I put it on the smoker using mostly mesquite pellets. While the salmon was smoked, the cream cheese, sour cream and chives were mixed together. Once the salmon cooled from the smoking, it was lightly mixed with the cream cheese mixture. That is it. Serve with your favorite cracker. Enjoy!
The process of smoking the salmon.
The Process of Smoking the Salmon
The Smoked Salmon Dip Plated.
Smoked Salmon Dip Plated
Smoked Salmon Dip
One of the best appetizers in the world takes advantage of smoking seafood. If you have a smoker, you need to try to make this Smoked Salmon Dip.
Ingredients
- 2 Lbs Salmon
- 2 Tbsp Lemon Pepper
- 2 Tbsp Adobo Seasoning
- 8 Ounces Cream Cheese softened
- 1/4 Cup Sour cream
- 3 Tbsp Chives
Instructions
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Spiced the salmon thoroughly. Prepare your smoker and cold smoke your salmon for up to 2 hours. Let rest, and then, break up with your hands. Set aside.
Combine the cream cheese, sour cream and chives.
Mix in the salmon to the cream cheese mixture. That's it!
Serve with crackers. Enjoy!
How cool, you smoked your own salmon! I like to buy smoked fish now and again. This dip looks like a great way to put it to use.
It is so good smoking it yourself and a lot easier than you know.