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Smoked Salmon Rillettes Dip

5 from 1 vote
The Pacific Northwest has an abundance of salmon, and this easy game day spread goes a little beyond chips and salsa or hummus. It is rich and full of flavor — not to mention filling — and goes great with vegetables, crackers, or grilled pita strips. This can be made a day or two in advance and then freshened up with a squeeze of lemon before serving. We once cooked our own salmon on cedar planks before a game and then flaked the fish into the dip for a really pronounced smoky flavor.


  • 4 ½ ounces Harry & David Northwest Smoked Salmon
  • 4 ½ ounces dill salmon
  • 1 ½ ounces mayonnaise
  • 3 ½ ounces sour cream
  • ½ ounce horseradish
  • ¼ ounce Dijon mustard
  • ½ ounce fresh lemon juice
  • 2 tablespoons chopped parsley
  • ½ ounce diced cornichons


  • Flake the fish with two forks and place in a medium mixing bowl.
  • In a separate bowl, whisk together the mayo and sour cream until slightly thickened.
  • Mix the horseradish, mustard, lemon juice, parsley, and cornichons, and adjust for seasoning.
  • Fold in the flaked salmon and stir to combine. Can be made up to two days in advance.
Course: Appetizer
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