The Pacific Northwest has an abundance of salmon, and this easy game day spread goes a little beyond chips and salsa or hummus. It is rich and full of flavor — not to mention filling — and goes great with vegetables, crackers, or grilled pita strips. This can be made a day or two in advance and then freshened up with a squeeze of lemon before serving. We once cooked our own salmon on cedar planks before a game and then flaked the fish into the dip for a really pronounced smoky flavor.
Smoked Salmon Rillettes Dip
PREP TIME: 15 minutesTOTAL TIME: 15 minutes
Ingredients
- 4 ½ ounces Vital Choice Smoked Salmon
- 1 ½ ounces mayonnaise
- 3 ½ ounces sour cream
- 12 ounce horseradish
- 14 ounce Dijon mustard
- 12 ounce lemon juice (fresh squeezed)
- 2 tablespoons fresh parsley (chopped)
- 12 ounce diced cornichons
Instructions
- Flake the fish with two forks and place in a medium mixing bowl.
- In a separate bowl, whisk together the mayo and sour cream until slightly thickened.
- Mix the horseradish, mustard, lemon juice, parsley, and cornichons, and adjust for seasoning.
- Fold in the flaked salmon and stir to combine. Can be made up to two days in advance.
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