Smoked Salmon Horseradish Dip

When I lived in Seattle I spent every Thanksgiving with my Aunt AJ and Uncle Wally.  They put on a fabulous spread and the beginning to every Turkey Day celebration was a beautiful wild caught smoked salmon, that they caught themselves on one of their many trips to Alaska, accompanied by a little cream cheese and a linen lined basket of assorted gourmet crackers.  This appetizer became as much a part of our family tradition as the turkey itself.  It was the sole appetizer before dinner and it was perfection.  

My grandpa, known affectionately as ‘Big Trouble, would hold court telling jokes and making everyone laugh with his ‘not-always-so-pc’ remarks.  We had family on both sides join us and we became one big extended family.  Often my mom and brothers would drive over from eastern Washington and sometimes even my sister and her family would come from Oregon.  Everyone was willing to make the trip for one of these famous feasts.  I often wonder if it was the turkey or the salmon that kept everyone coming back…….

  1. In the bowl of a food processor add the 2 shallot bulbs and pulse until chopped.
  2. Add in the remaining ingredients and pulse to blend.  Taste for seasoning.  Add more horseradish or salt and pepper as desired.  Refrigerate until ready to serve. Can be made 1 day in advance.
4 oz good quality Smoked salmon (skin removed)

2 large shallot bulbs, peeled

4 oz Cream cheese, softened

1/3 cup Crème fraiche

2 teaspoons Capers

3 teaspoons fresh lemon juice

2 Tablespoons prepared Horseradish

¼ cup parmesan

5-6 dashes Tobasco

¼ cup fresh Dill



(Serves 4-6 as an appetizer)

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