Janice’s Easy Peasy Salmon Dip
Here’s a simple, tasty dip which only takes a few minutes to make. It’s a good one for New Year’s Eve and entertaining through the silly season. It was given to me many years ago by my friend Janice Baker who smothers the top with snipped chives.
Inroduction
About this Recipe
By: Sheridan Rogers
This dip is endlessly versatile: vary it by using lime juice instead of lemon, fresh dill instead of chives, pecans instead of walnuts and adding a little chilli if liked. Best served at room temperature, not straight from the fridge.
Ingredients
Serves 6
- red salmon, 1 x 210g tin
- Philadelphia cream cheese, 250g, softenend
- fresh lemon juice, a squeeze or two
- coarse sea salt and freshly cracked pepper
- chives 1/2 bunch, snipped
- walnuts 1/2 cup, chopped
Drain the salmon and remove bones and skin. Fork lightly through the cheese then stir through the salmon. Be careful not to over mix – it is really attractive to see the salmon against the white of the cheese.
Flavour with lemon juice and season with salt and pepper and chilli if using.
Spoon into a serving bowl. Cover the top with snipped chives and walnuts.
Serve with toasted Turkish bread or crusty bread or crackers.