OK so I work in the seafood dept of a Dillons' in Lawrence Ks and I make this spread at work to sample out the different flavors of salmon we cook. I'm always being asked to write the recipe down, so I figured I'd share it with you all also since I'm typing up recipe cards for it. Anyhow, just a reminder you can use smoked salmon also and this spread makes about 40 oz. To cut this recipe down and make it thicker, leave everything the same except the salmon and the sour cream. Make sure you lessen them in equal parts. Also I use leftover cold cooked salmon in my dip when smoked salmon is not readily available so the dip tastes a little different every time due to the spices used to cook the fish in. So this is just a basic and adjust horseradish to your own taste. I don't use a lot of it.

Ingredients

40 serv.

cooked cold salmon or smoked salmon, flaked and deboned1 lb
cream cheese, softened↗8 ounces
sour cream↗16 ounces
green onions, chopped whites and all↗6
prepared horseradish↗1 teaspoon
lemon juice↗1 tablespoon
fresh dill or dried dill weed↗6 sprigs
daddy hinkles liquid meat marin ade or Worcestershire sauce2 teaspoons

Step-by-step instructions

1
Mix together cream cheese and sour cream till smooth
2
Add horseradish, lemon juice and Daddy Hinkles; mix well.
3
Then add onions and dill mix well again
4
Finally add the salmon
5
Mix everything till well blended.
6
Serve right a way as a dip or refrigerate and use as a spread. I hope you all enjoy this--know the guest at the 23rd Street Dillons do lol.
7
Oh yeah, I serve this on crackers--usually just Ritz at work, but it is so good on the new Keebler cornbread crackers--yum!

Source: food.com

Original recipe ↗

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