Having flavorful tinned seafood in our sea pantry can be the difference between a dull salad (or a basic tuna on toast) and a delicious, crave-worthy meal or snack.
I love using tinned smoked salmon to make this incredibly quick and easy dip that truly brings out the citrus and briny notes in the fish. It goes with everything from crackers to toast rounds to veggies!
As always, I recommend choosing your salmon very carefully from a source that confirms the way that it was caught or raised.
Makes 1 and 1/2 cups
- 4 ounces of cream cheese, room temperature
- 1/4 cup heavy cream
- 1 teaspoon of dried ground kelp
- 1 six-ounce can of smoked salmon, packed in water and spices, drained, skin removed
- 1 tablespoon fresh dill, finely chopped
- 2 tablespoons of green onion, finely chopped
- 1 tablespoon capers, drained
- 1/4 teaspoon of Worcestershire sauce
- 1/4 teaspoon of tabasco sauce
- 2 tablespoons fresh lemon juice
- Crackers, chilled baby vegetables, or toasted artisan bread
In a medium bowl, combine the softened cream cheese with the heavy cream. Add the ground kelp and stir to just combine. Fold in the salmon chunks, then add the dill, green onion, capers, Worcestershire, tabasco, and lemon juice. (This may be made up to 24 hours in advance at this point.)
Remove from the refrigerator 30 minutes before serving. Garnish with lemon zest and dill. Serve with crackers, vegetables, or toast halves.