Killer Smoked Salmon Dip
 
this is a fantastic and nearly fool-proof recipe (just dont fool around 
with the liquid smoke). 
 
makes 14 servings 
 
1 lb.  salmon fillet
1/4 tsp  nutmeg, freshly grated
1 dash  ground thyme
1/4 tsp  salt
1/4 tsp  black pepper, freshly ground
2 cup  mayonnaise
1/2 tsp  concentrated hickory seasoning (such as liquid smoke)
1/2 tsp  salt
2 tsp  finely chopped garlic (about 2 large cloves)
 
 
pre-heat oven to 350f. rinse fish in salted water, pat dry and transfer 
to baking pan. 
lightly season fillet with nutmeg, thyme, salt and black pepper. bake 
salmon for about 15 minutes (or just until done). allow to cool 10 
minutes (or refrigerate overnight). remove salmon skin and transfer 
filet to food processor. add mayonnaise along with remaining 
ingredients. process continuously until mixture is very smooth (about 60 
to 90 seconds). chill for 1 to 2 hours and serve. 
 
presentation: 
place in contrasting color bowl with a garnish of lox, capers and a 
sprig of dill or thyme. serve with non-dairy crackers of choice (like 
pepperidge farm harvest wheat). 
 
variations: 
use any type of mayonnaise (but no "miracle" mayo please). 
 
tips: 
since smoked salmon can be an acquired taste, it shouldnt be the only 
appetizer. if you decide to add a little more hickory flavor, add it 
drop by drop. (dont be a fool, man!) 
 
difficulty: 2 
time: 10 minutes; total time: 30 minutes. 
entertaining: great! make it up to 3 days in advance. 
extra equipment: food processor. 
 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 6242) Mirror: rec.food.recipes: Sat, Sep 11, 2004


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