Smoked Salmon Dip Recipe

Ditch your typical boring appetizers and try out our phenomenal smoked salmon recipe transformed into a dip to save the day the next time someone says potluck!

Ingredients

• 1 salmon fillet
• Gourmet Fish Brine Mix
• 8 oz cream cheese
• 2 tbsp sour cream
• ½ tsp of granulated garlic
• 1 tsp dill weed
• 1 tbsp capers
• 1 tsp lemon juice
• 1 gal water

Tools

• Traeger Ironwood Series 885 Pellet Grill
• Drip EZ BBQ Prep Tub
• Grilling Rack

Instructions

1. Pour 1 packet of Gourmet Fish Brine Mix into 1 gallon of water. Mix thoroughly.
2. Add about 2 cups of ice to the brine, stir, and add salmon fillet.
3. Marinate the fish in the brine for about 24 hrs.
4. After 24 hrs, pat the fish dry and add it to tin foil, with a little oil.
5. Heat up the Traeger to 180° super smoke and cook salmon for about 4 hours.
6. Slice baguette, butter, and toast on the Traeger.
7. In an electric mixer, combine cream cheese and sour cream.
8. Once mixed, add in half of your salmon fillet, or about 4 oz, as well as dill, capers, and garlic.
9. Mix all ingredients together until the salmon is fully shredded, and add in about a teaspoon of fresh squeezed lemon.
10. Cool mixture in the refrigerator for 2-4 hours before serving.
11. Spread dip on baguette or enjoy with crackers!