2 Cups Smoked Salmon, flaked or chopped (I always try to smoke it the day before I mix it, to enhance the flavor)
8 oz Cream Cheese, softened
1 Tbsp Lemon Juice (fresh or bottled)
1 Tbsp Grated Onion (white or yellow)
1 Tsp Horseradish
½ Tsp Salt
3 drops Tabasco or Louisiana Hot Sauce
1 Tbsp Fresh Dill, chopped
¼ tsp Ground Pepper
⅓ cup Chopped Pecans
3 Tbsp Fresh Parsley, finely chopped
Instructions
In a large bowl, mix cream cheese, lemon juice, onion, horseradish, salt, hot sauce, dill, and pepper.
Add salmon. Mix thoroughly. How long and how hard you mix it will determine whether it is consistently creamy or slightly chunky. I aim for something in the middle, well mixed, but still with a bit of actual salmon texture
Line a bowl or a wicked awesome fish mold with either plastic wrap or a light coating of non-stick spray and transfer the salmon dip into it
Cover and refrigerate between one hour and overnight (overnight is best for full melding of flavors)
Dump (carefully, of course…) the dip onto a serving plate or platter, maintaining the bowl or mold shape as well as possible
Mix the nuts and parsley together, and coat the dip with the mixture evenly
If you have a wicked awesome fish mold, use a sliced olive as an eye, for that special fishy effect…
Notes
Yields 3 cups of dip.
Recipe by The Taste Place at https://www.thetasteplace.com/superb-smoked-salmon-dip/