Freebird Smoked Salmon Dip
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Credit: Freebird Charter and Fish Camp, River Song Lodge, 70 miles northwest of Anchorage, where Lake Creek flows into the Yenta River (access by air or boat)
The National Culinary Review, December 2003
Ingredients
1 8-ounce package cream cheese
Dash hot sauce
1/2 cup sour cream
1/4 cup softened butter
2 teaspoons prepared horseradish
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon snipped parsley
1 teaspoon grated onion
1/4 teaspoon dry dill weed
8 ounces smoked salmon, flaked
Instructions
Method: Combine cream cheese, hot sauce, sour cream, butter, horseradish, and lemon juice. Beat together. Stir in salt, pepper, garlic powder, parsley, onion, and dill. Add flaked salmon.
Yield
2 1/2 cups
Tags
Appetizer, Seafood, The National Culinary Review
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