Sweet, spicy, savory, creamy, herbaceous, smoky, and salty, this dip has it all. There's no way you won't absolutely love this. Use salmon that has been hot-smoked, not the cold-smoked salmon that is best on bagels.
INGREDIENTS
- 8 ounces hot-smoked salmon
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons Sriracha, or other hot chile sauce
- 1/4 teaspoon cayenne, or to taste
- 2 (8 ounce) packages cream cheese, softened
- 1/4 cup chopped fresh dill
- 1/4 cup capers, drained and chopped
- 1/4 cup minced green onion, plus more to garnish
- 1 lemon, zested
DIRECTIONS
- Break salmon into chunks and add to a mixing bowl, removing any skin, and checking for bones while doing so. Reserve until needed.
- Add brown sugar, maple syrup, ketchup, rice vinegar, Sriracha, and cayenne to a small saucepan, and place over medium heat. As the mixture starts to boil, stir with a spoon to combine. Let boil on medium heat until the syrup thickens slightly, 1 to 2 minutes. Turn off heat and reserve until needed.
- Add cream cheese, dill, capers, green onions, and lemon zest to a mixing bowl, and use a spatula to mix until combined evenly. Transfer into a small (1 quart size), shallow casserole dish, and spread out into an even layer.
- Add the syrup into the bowl of smoked salmon, and use a spoon to mix until evenly combined, breaking the salmon into small pieces while you do. Transfer salmon mixture on top of the cream cheese mixture, and use the tip of a spoon to distribute evenly.
- Place a piece of plastic wrap over the top, and very gently press down with your hands and fingers to flatten the surface. Remove plastic, unless refrigerating for later use.
- Set the broiler to High, and place the baking dish about 7 inches under the heating element. Broil until the top is browned and well caramelized, 3 or 4 minutes. Let cool to room temperature, about 20 minutes. Top with more green onions. Serve with crackers. Dip is also good served cold.
