Janice’s Salmon Dip
Inroduction
About this Recipe
By: Sheridan Rogers
Here’s a simple, tasty dip which only takes a few minutes to make – a good one for entertaining through the silly season. It was given to me many years ago by my friend Janice Baker and has stood the test of time. You can 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. little chilli if liked
Ingredients
- red salmon 210g
- 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 and stir in salmon. Don’t 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.