Recipe for salmon dip
Hot smoked salmon looks like a piece of cooked salmon with a darker color; the salmon most people use for bagels and lox is generally cured and cold-smoked. Serve with bagel chips, radishes, endive, and small cucumbers.
|1||package (4 ounces) hot smoked salmon or roast smoked salmon|
|1||cup ricotta cheese|
|1||tablespoon finely chopped onion|
|Salt and black pepper, to taste|
|Pinch crushed red pepper|
|Squeeze of lemon juice|
|2||tablespoons capers (for garnish)|
|1||tablespoon chopped fresh parsley (for garnish)|
1. In a food processor, work the salmon and ricotta until smooth. Add the onion, salt, black pepper, red pepper, and lemon juice. Work just until the mixture is well blended. Taste for seasoning and add more salt and red pepper, if you like.
2. Pack the mixture into a shallow dish, smooth the top, and cover tightly. Refrigerate for at least 4 hours or for up to 2 days. Garnish with capers and parsley.