Friday, December 5, 2008

Salmon Dip or Spread

I'm going to a potluck holiday party this evening, and I'm supposed to bring an appetizer. The party is in Reno, about a good half hour's drive away, so I didn't want to do anything hot that would get cold, or cold that would be wilted by the time I got there. I didn't even ask about the availability of kitchen equipment - once I get to the party I didn't want to be cooking anything there. Mom's Salmon Dip is always a crowd-pleaser - that would be perfect.

I already had all the ingredients. I'd bought a big carton of soft cream cheese for stuffing celery for Thanksgiving, and had plenty left. Canned salmon is readily available in the grocery store, if a bit pricey, but I still have a couple of jars the folks had canned, fishing in Colorado. But I couldn't find my recipe! And here, I'd just written over at the Simple Green Frugal Co-op about how I really do need to organize my recipes better. How embarrassing! But it's Mom's recipe, Mom's at my sister's house right now, and besides, I knew my sister loves that recipe and frequently takes it to potlucks too. So I gave her a call (and that recipe is now securely enshrined in my little Grey Book).

Salmon Dip (makes a little over 2 cups)
Note: start the dried onion reconstituting about 20 minutes ahead of time

8 oz. cream cheese, softened
13 oz. canned salmon, drained, skin and bones removed
4 teaspoons dried minced onion, pre-soaked in
4 tablespoons lemon juice
3 teaspoons horseradish (I know on my recipe, if I ever find it, that I have that written as 1 tablespoon. So I asked Frogtail why write it like that? She said because a tablespoon doesn't fit in the horseradish jar. Good point.)

Mix everything together and refrigerate.

This can be just mounded on a platter, surrounded by crackers or little toasts. But looking through my cupboard, I spied a vintage cup, from when Tiki Bars were all the rage, from the now long-gone Top of the Wheel restaurant up at Lake Tahoe. It was the perfect size, so I packed the dip in there - it'll travel better. The party is an employee one for the tour guide company I work for. I think they'll get a kick out of this presentation. I've got a bowl for the crackers, so I'll just swing by the grocery store on my way out of town, pick up a box of Wheat Thins, and I'm all set (and if they don't eat it all, I'm getting me some onion bagels on my way back through town - that'll make a decadent breakfast tomorrow. I suppose I should mention that this freezes nicely too - I can save half for a New Year's Day brunch).

2 comments:

frogtailrae said...

I've brought this to my work's monthly "staff meeting / brunch" to go with bagels... played to rave reviews!

Janet said...

I am so saving this recipe on my computer - it sounds yummy! Thanks for sharing. ANd I love the logic about the tablespoon not fitting in the horseradish jar. That may explain some other older recipes I have that have similar measurements.

Thanks again.

Janet