Skinnier BBQ Smoked Salmon Herbed Dip
Have you ever heard of “salmon jerky’? If not, let me give you a quick description: it’s sweet, salty & slightly dehydrated ((but still moist)) salmon fillets. I get mine from the seafood case at Whole Foods, where they make it themselves!! This particular salmon jerky is seasoned with one of my favorite things:Head Country BBQ sauce!! (Made in Oklahoma!). Salmon jerky + freshly cut herbs, a splash of buttermilk, lemon zest & steakhouse seasoning make this mousse your new ‘Go-To’ appetizer!
I have been dreaming of salmon dip…I am a chips & dip kind of girl. So this recipe hits the spot ((at least for me)). Salmon dip is traditionally extremely fattening — and that does NOT line up with the “Winter Coat Shed 2014”. So, today I have for you a much leaner & I believe much tastier version of a classic dip “Salmon Mousse”.
Make sure not to break the salmon down too much or it will almost dissolve when combined with the cream cheese!
Speaking of the cream cheese, it needs to be at least room temp – you can microwave it for about 20 seconds ((no longer)) to make sure it is easily mixed with the rest of the ingredients.
Lemon zest & a dash of Montreal steakhouse seasoning are the ultimate perfection to this happy appetizer, oh & of course, some pita chips, or some hearty corn chips.
- 1/4 lb salmon jerky (I chose BBQ flavor), separated into chunks
- 4 oz light or fat free cream cheese (room temp)
- 1 T fat free buttermilk
- 3 dill sprigs finely chopped
- 2 T chopped fresh chives
- 3-4 T chopped fresh parsley
- 1 t lemon zest (about half of 1 lemon's zest)
- 1/2 t Montreal Steakhouse Seasoning
- Lightly mix all ingredients in a small mixing bowl. Serve with pita crackers or bagel chips.
- Lasts approx. one week in the fridge. Makes about 1 1/4 c of spread.
- Don't have access to Salmon Jerky? Leftover oven-roasted salmon fillet would work perfectly. Aslo, canned, smoked salmon would be a very good substitute.