An Asian-inspired Twist to Salmon Dip.
You would think that being married to an avid fly fisherman I would always have a supply of fresh fish at home. Mr. Darcy, however, is catch and release man. He mainly fishes for steelhead and would never take a wild fish out of a Northwest river’s gene pool. And while he might consider keeping a hatchery fish (note hatchery, not farm-raised – ick), he never does as the steelhead meat is much more delicate in flavor than salmon, which we both prefer. And rarely (once or twice since we’ve been together?) will he keep a hatchery salmon.
So I must contend myself with store-bought or gifted fish. This Christmas one of our relatives brought us a smoked salmon fillet (buy the way, they bought it online) and I used it to make a savory spread. I love the regular dill-based salmon dip that is ubiquitously found in any grocery store here in the Seattle area (some better than others, of course). But for this recipe I gave it more of an Asian bent. The soy sauce enhances the natural umami of the salmon, and the chili paste and Chinese hot mustard compliment the smoky flavor nicely.
Of course this dip makes a fabulous make-ahead appetizer for entertaining as it can be made up to 4 or 5 days in advance. Stir and taste before serving – the piquancy from chili paste may mellow.
It also works really well as the filling for finger sandwiches. Use soft, whole wheat bread lightly spread with mayonnaise, adding super thin slices of cucumber. Delish!
If you’re tired of the same old lemon-and-dill salmon dip, give this recipe a try.
|Asian Smoked Salmon Spread||
- 6 ounces cream cheese, room temperature
- 2 tablespoons mayonnaise
- 1 tablespoon low sodium soy sauce
- 4 teaspoons chili paste
- 2 teaspoons lemon juice
- 1 teaspoon Chinese-style hot mustard
- 1 teaspoon minced garlic
- Salt and pepper
- 5 scallions, chopped
- 8 ounces smoked salmon, flaked
- In a small bowl, stir together cream cheese, mayonnaise, soy sauce, chili paste, lemon juice, mustard, and garlic until well combined. Add salt and pepper to taste. Add scallions and salmon, stirring until just combined.
Serve with cucumber rounds or sesame crackers.
Can be made up to 5 days in advance. Great filling for finger sandwiches too!
I didn’t have any sesame oil in the cupboard when I made this, but my guess is that a little bit (1/4 to 1/2 teaspoon?) might work really well. Let me know if you make this with sesame oil. I’d be curious to see how it turned out….