Simple Smoked Salmon Dip

Once a week I play bridge. Except this summer where travel baseball has taken over my life and I’ve missed several weeks of play. Today, my girlfriends are coming over to play bridge and I’m so excited!

Usually while we play we have glasses of white wine and some sort of small snack. Today, I’m making my famous (and ridiculously simple) Smoked Salmon Dip. Not only because it’s easy and everyone loves it - but because it feels like a perfect summer appetizer.

It’s only a few ingredients, so use good ones. My smoked fish (I’m using trout) is from my boys going fishing earlier this summer so I know it’s delicious and fresh. Because you’re only using 1/2 pound - buy a good one! In Seattle, most grocers have great smoked fish but you can also head over to the docks at the base of Magnolia and pick up fish that you know came straight out of the sea.

Smoked Salmon Dip

1/2 pound smoked salmon (or trout)

8 ounces cream cheese, room temperature

zest of 1/2 lemon

1/2 jalapeño, grated

juice of 1 lemon

1/2 teaspoon Worcestershire sauce

2 tablespoons mayonnaise (or more if needed)

salt + pepper

STEP 1

In a bowl, combine all of the ingredients, except the mayonnaise and blend. Use a hand mixer, a stand mixer, a cuisinart, or a potato masher (heaven help your arm)

STEP 2

When blended, add the mayonnaise and blend until the texture is fluffy and creamy. Serve with crackers and cucumber slices.

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