Smoked Salmon Rillettes Dip
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.
Ingredients:
- 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
Instructions:
- 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.