CAPE GIRARDEAU, MO (KFVS) - If you're observing Lent and not eating meat on Fridays, you may be running out of ideas for how to fix a fish dish. Ryan Eftink of Smokin' Brothers Barbeque in Cape Girardeau comes to the rescue with his recipe for Smoked Salmon Dip. It's dish he says is also a great way to repurpose that leftover salmon from those Friday night Lenten dinners. Plus, he says it makes a great addition to your NCAA Tournament game-time snack list.
- 8 ounces smoked salmon
- 16 ounces cream cheese
- 1 cup sour cream
- 1 Tablespoon lemon juice
- 1 Tablespoon horseradish
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Your choice: 1 teaspoon smoked paprika, cayenne pepper, OR chili powder
Use a hand mixer to combine cream cheese, sour cream, lemon juice, horseradish, garlic powder, sea salt, black pepper and your choice of spice until creamy in texture.
Smoke salmon at 180 until meat reaches an internal temperature of 155 degrees, or about 2 hours.
Let the salmon cool completely before adding to cream cheese mixture. Use two forks to break the salmon apart into small chunks. Use a spoon to stir the salmon chunks into the mixture.
Serve with crackers or chips.