By popular demand... The Salmon Dip recipe!
Every time I make this dip and take it somewhere, I get asked for the recipe. Every Time! It is such a wonderful combination of flavours and textures. It's a slight variation on a recipe that I found online, and includes stuff that you probably already have in your house.
When I was involved backstage for our local theatre's big fall musical, the green room (that's where cast and crew hang out prior to or during shows) was loaded every night with snacks both savoury and sweet, and lots of eating went on before the show, during intermission and often all the times in between. We had to pass through the kitchen area to get from Wardrobe to Make-up, pretty much from anywhere to backstage, and the spread of temptation was always out. Since "call", the time that the acting company had to show up pre-show, was at 5:30 pm, most of them arrived without supper, sometimes straight from work or school. Like I said, lots of eating...
On the night that I had signed up for providing snacks, I took this dip, split into two containers so that some of it could stay fresh in the fridge until intermission. I surrounded it with snow peas, cucumber slices, fennel sticks, celery, red pepper sticks and some rice crackers (for the non-primal munchers). It was a huge hit and I was asked for the recipe several times. So I went home and sent it out by email to everyone that asked.
Last night at a dinner party with four couples, the other three couples all requested the recipe. So again, I went home and sent out emails to them all. And I posted a picture of my snack on Facebook yesterday and got requests for the recipe. It seems like the universe is telling me it's time to do something more permanent that I can direct folks to...
So, without further ado... here's...
Creamy Curried Salmon Dip!
1 brick of full fat cream cheese (8 oz/250 g)
4 tablespoons mayo (can be a bit more if you want it really creamy for easier dipping of more fragile items. Less mayo will make it more spreadable, like a pate.)
1 tbsp lemon juice
1/2 tsp salt
1 tsp (or more to taste) curry powder
1/2 dried basil
1/8-1/4 tsp pepper
(a few drops of a hot sauce might be good, but don't expect me to do it - I am a spicy foods wussie - just ask my family...)
1 can sockeye salmon, drained and skin/bones removed
2 green onions finely sliced
Dump the cream cheese into a microwavable bowl and warm up for 15-30 seconds, just until more easily mashable. Add mayo and lemon juice and mash together with a fork. Add the salt, curry powder, basil and pepper and blend well. An immersion blender can be used at this point for a really smooth consistency, or stay with a fork if you are OK with slightly less homogenous texture. Gently fold in the crumbled salmon and onions so that the fish chunks stay together. Cover and refrigerate for at least 1 hour to blend flavours.
Makes about 2 cups (8 servings of 1/4 cup).
Each approx 1/4 cup serving would be 195 calories, 1 gram net carbs, 10 g protein and 17 g fat.
Serve with a variety of crunchy vegetables that are robust enough to allow for dipping. Can also be used as a cream cheese spread on low carb bread or crackers, as pictured above.
There... Now when I get asked repeatedly for my recipe, I have a resource to send everyone to. Of course, the downside is that from now on, I might not be the only one bringing creamy salmon dip to every event. Oh well, it's a risk I will have to take...