|
Post by plantstone on Mar 21, 2011 11:54:09 GMT -5
This recipe can be used as a warm dip straight from the oven or as a filling for jalapeno poppers or rangoons Salmon Dip/ Filling 1 8 oz. Package of cream cheese 1 4 oz. Can of diced jalapeno Juice from 1/2 lime 1/2 Tsp Salt 3/4 Tsp Black Pepper (Additional taco seasoning or chili peppers to taste/ spiciness) 1 Small onion, finely chopped 1/4 C. Black olives, chopped 6-8 Oz. of Smoked Salmon, cut or shredded in 1/2" chunks With beaters or stand mixer - mix on med speed; cream cheese, jalapeno, lime, salt, pepper, and other spices. Once well blended, add onions and olives, mix together. That's it for the mixer. Next, add smoked salmon, use spatula to fold salmon and cheese mixture together. At this point you can add this to a baking dish, sprinkle some paprika and toss in the oven @ 375 for 30 minutes or ... Use this mixture to stuff jalapeno peppers or tortillas for rangoons. For jalapeno poppers, open up jalapenos and remove seeds. Add salmon mix. Dip in your favorite fish fry recipe. I enjoy 1/2 panko crumbs/ 1/2 dried coconut. Fry up and enjoy! A honey-chili sauce is great for dipping. Attachments:
|
|
|
Post by plantstone on Mar 21, 2011 11:54:50 GMT -5
Poppers! Attachments:
|
|
|
Post by spearfishinglog on Apr 10, 2011 2:21:47 GMT -5
looks amazing.
|
|