Alaskan Smoked Salmon Sauce
"This recipe is quick, easy and elegant. It has become a favorite at our house, especially when having guests. It is adapted from Fast and Flashy Hors d'oevres."
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
3 cups
ingredients
- 8 ounces alaskan smoked salmon
- 8 ounces cream cheese
- 1⁄2 cup sour cream
- 1⁄4 cup mayonnaise
- 1⁄2 teaspoon dill weed
- 1⁄4 cup fresh parsley, minced
- 1⁄4 cup scallion, minced
- 1 pinch salt
- 1 dash white pepper
- 1⁄4 cup lemon juice
directions
- Combine all ingredients.
- Taste and adjust seasonings.
- Best if made in advance and set in the refrigerator for an hour prior to serving to let the flavors meld.
- Serve warm or cold.
- TIP: Can be made up to 2 days in advance and refrigerated.
- TIP: Serve with bagel chips, pumpernickle squares or cucumber rounds.
- TIP: Can be used as a dressing for pasta or rice salads or as a filling for crepes or omelets.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My husband really liked this sauce over penne. I liked the sauce but found our smoked salmon--a gift from a friend--too salty for my tastes; I omitted the pinch of salt in the recipe. I should've chopped the salmon up into tiny little bits. (People who find whole plates of alfredo boring by the end of the meal will probably feel similarly about this sauce.) I didn't prepare the sauce ahead of time, but I did prepare it over medium-low heat and used black instead of white pepper and probably half the lemon juice. I'll be trying this sauce again with poached salmon. Thanks for posting! -
Magic! Brings back childhood memories.I did cut back on the lemon juice. Thanks.
-
This was so good... I found myself licking the spoon while it was cooking! I would suggest going a little lighter on the lemon juice, it was pretty powerful... otherwise, we've got a GREAT recipe here!! -
Loved this! I mixed it with cold leftover pasta and took it to work, I was gorgeous and a great change from tuna pasta salad. The only change I made was to add some chopped cucumber as well, thank you! Made for ZWT3.
RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
