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 β not to mention filling β 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
Ingredients:
- 4 Β½ ounces Vital Choice Smoked Salmon
- 1 Β½ ounces mayonnaise
- 3 Β½ ounces sour cream
- Β½ ounce horseradish
- ΒΌ ounce Dijon mustard
- Β½ ounce lemon juice (fresh squeezed)
- 2 tablespoons fresh parsley (chopped)
- Β½ 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.