TINY Kitchen Slammin' Smoked Salmon Dip

My amazing dad recently sent us a giant care package of his own house-smoked sockeye salmon from the NW, and it was honestly out of this world. See, here in the North East - we can't find real smoked salmon very easily. We order it at restaurants with our benedicts and appetizers and most often wind up with plates of lox or other cured salmon ideas instead of the delicious cedar-smoked salmon belly meat I grew so accustomed growing up in Washington state.

So, when a giant box of multiple smoked salmon fillets shows up, we were in salmon heaven! To be fair, we ate most of the salmon as is, but when I was asked to bring a dip to an event, I knew I wanted to do something to show off the family salmon and came up with this dip.

So for my NW friends, go get yourself some delicious smoked salmon and try this out. For my friends here in the North East, and other places across the country, try your local fish market or butcher to get real wood-smoked salmon fillets instead of cured meat, and give this a whirl. It's worth the effort.

I served it with a variety of crackers and melba toast, but it also is great with tortilla chips and veggies. Or with a fork. We won't judge.

Enjoy this little taste of (my) home!

INGREDIENTS

2 oz. smoked salmon

3 green onions, diced

4 oz. light cream cheese at room temp

2 oz. sour cream

1 tbs Worcestershire sauce

1/2 tsp oregano

1 tbs dried dill

juice from one lemon

1 dash Sriracha (totally optional)

garlic salt and cracked black pepper to taste

DIRECTIONS

Stir together cream cheese and sour cream in a small bowl
Add in the salmon by hand, breaking salmon fillet apart so it flakes into the creamy mixture
Add green onion
Add lemon juice (about 1 tbs, but no more)
Add oregano and dill
Add salt and pepper to taste
Add Worcestershire sauce
Fold all ingredients together with a gentle stir
Add Sriracha for a little kick if desired
Serve chilled or room temp with crackers, chips or veggies