Smoked Salmon Spread

Last summer, we got together regularly with two other couples for what I like to call "Barbecue Club." Every few weeks, we would take turns hosting gatherings to which everyone brought their own meat to grill (and beverages, of course) while the appetizers and sides were a shared responsibility. It was a fun and no-pressure way to have frequent dinner parties.

Therefore, as this weekend's temperatures hit the high teens, I was delighted that we resurrected Barbecue Club. As Jeff prepared a spice rub for the steaks he bought at the farmers market that morning, I whipped up the appetizer I had agreed to provide: a smoked salmon spread.

Atlantic smoked pepper salmon was on sale at my grocery store, so I took advantage. I combined roughly equal amounts of flaked salmon and a mixture of cream cheese, mayonnaise, and fresh lemon juice by hand, folding in green onion, fresh dill, and pickled capers for extra flavour. Once it was well blended, I gently folded in more salmon flakes for a chunkier texture.

I let the spread sit for a couple of hours before tasting it. It was delicious! Very rich, creamy, and full of great flavour. I served it with an assortment of fancy crackers, but it would also be perfect on rice crackers, crostini, rye toasts, or even on lettuce leaves or cucumber slices.

Whether served at an elegant cocktail party indoors or a casual outdoor gathering with your pals next to a hot grill (my preference), this smoked salmon spread is a great way to kick off an evening of good food and conversation. I can't wait for all the delicious meals that I'll be having in good company thanks to the arrival of nice weather!

Smoked Salmon Spread: The Recipe

Amanda's notes: If you can't find smoked pepper salmon, just add plenty of freshly cracked pepper to the spread.

Ingredients

150 g smoked pepper salmon, flaked, divided

3/4 block of cream cheese, softened 

2 tbsp mayonnaise

2 tbsp fresh lemon juice

2 green onions, finely chopped (including green parts)

2 tbsp fresh dill, chopped

1 tbsp pickled capers, drained, roughly chopped

Directions

Combine cream cheese, mayonnaise, and lemon juice in a bowl, working with a spatula until very smooth. Mix in 3/4 of the flaked salmon until smooth. Fold in green onions, fresh dill, and capers until incorporated. Gently fold in the rest of the flaked salmon, until just mixed through. 

Let spread sit in the fridge for at least a couple of hours. Garnish with a sprig of dill, and serve immediately with a selection of crackers, rice crackers, crostini, rye toasts, or mound onto lettuce leaves or cucumber slices. Enjoy!

Alton Brown's Onion Dip from Scratch

Is anyone having friends over to watch Olympic events? We might have a gathering or two for the gold medal hockey games when the time comes, so I've had my favourite snacks on the brain.

I made Alton Brown's Onion Dip from Scratch a few times last summer and at Christmas to rave results, and for good reason. Once you make this, you will never go back to purchased. Toss out the soup mix, readers, and get ready for the real thing.

This dip is not only delicious, but also extremely easy to make. Anyone who can chop an onion is already an expert. Simply saute your onion in olive oil until it's beautifully carmelized.

Then, once it's cooled, mix it with mayonnaise, sour cream, garlic powder, and salt and pepper. Now, it's going to be hard, but you'll have to let it sit before digging in. The sweet flavour of the carmelized onions needs to permeate the creamy surroundings. Just walk away! You can do it.

You will be rewarded in the end. Alton Brown has created the ultimate chip dip! Caramelizing the onions brings out a sweet, deep flavour that you just won't find in a purchased dip. Also, this recipe contains the perfect ratio of mayonnaise to sour cream.  Neither too thick nor too thin, it is the ideal consistency for your favourite rippled chips, crackers, or crunchy veggies. As my friend Emilee exclaimed, "Tastes like Ruffles! But better!" Set it out in front of your pals, and watch it disappear.

Alton Brown's Onion Dip from Scratch: The Recipe
Amanda's notes: I've used both yellow (stronger) and vidalia (sweeter) onions with fine results.
White pepper is a bit less hot than black pepper. I think that the only reason it's used here is to keep the dip white in colour. Use freshly cracked black pepper if you prefer.
I like to let my dip sit overnight, but a few hours should be fine if you're pressed for time.

Ingredients
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

Directions
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.