Smoked Salmon Spread
There have been plenty of famous and successful inventions that were created by accident…penicillin, coca-cola and Teflon, to name a few. You know what is noticeably absent from that list? My attempt at meatloaf last night.
I was trying this new and still-potentially-delicious recipe that combined ground chuck with Italian sausage. However, I bought the wrong quantities at the grocery store AND failed to read the recipe correctly, so I ended up with a giant Italian sausage and ketchup meatloaf. At first I was so excited to share my new recipe with you. This was going to be great! Finally! My own creation! Created all by mistake!
But no. It is edible but not share-able.
So instead I’m going to pivot (see what I did there?) and share with you a modified Ina Garten recipe for a salmon dip that WAS successful. I made this for a party but we ended up eating most of it at home since it was so “Chipotle-like addictive,” to quote my husband-to-be.
It needs an extra kick of sorts — the recipe below includes more horseradish than was initially included and some additional lemon juice. You can add whatever kick you like as well. Pepper? Hot sauce? Capers? More salmon? Try and let us know what works.
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon lemon juice (go generous on this!)
1 tablespoon dill
1 1/2 teaspoons prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced (typically one package)
red and green peppers, whole wheat crackers, anything to eat the dip with
Cream the cheese until just smooth — you can use either a fork (like I did) or the paddle attachment of an electric mixer, if you’re lucky enough to have one.
Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well.
Chill and serve with sliced peppers, crackers, or the dipping vehicle of your choice.
Ease: Fail-proof. Even if you just did nothing but eat all these ingredients at the same time, it would still be tasty.