Oven bake foil wrapped potatoes and served with a healthy spoonful of this sour cream mixture.
Smoked Salmon with Sour Cream
1 pound hot-smoked
boneless salmon, divided
3/4 cup sour cream
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black
pepper
1/4 cup chopped fresh chives
Place half
of salmon, sour cream, rind, juice and pepper in a food processor.
Process until smooth. Transfer mixture to a bowl.
Coarsely
chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup
chives. Cover and chill. Garnish with additional chopped chives, if desired.
I do a nearly identical concoction but with dill leaf where you use chives, plus a bit of chili heat. Too modest to call it pate or mousse, so it's known simply as "Bill's Salmon Goo". Feel free to steal the name.
ReplyDeleteOh thanks, Bill! I think I'll pass. You will see this pop up in another post in January with slight changes but with a good cocktail.
DeleteDid you heat the salmon mixture up? It sounds delicious. It's funny, but I don't think of baked potatoes as summer food, but rather as a winter comfort food.
ReplyDeleteNo, it was a chilled sour cream mixture. So I used it just like I would use sour cream on a baked potato.
Delete