As Adine attests, Dora is a fantastic cook, and Dora & Pete not only provide great the freshest, sustainable seafood in our region, they are also generous with their recipes!  We're sharing their Smoked Salmon Dip recipe below, but if you'd like an easily printable version, click here.  For other holiday dinner ideas, check out fin’s Dirty Martini Salmon and Baked Scallops.
 

Smoked Salmon Dip

Ingredients: 
• 1 cup (8 ounces) cream cheese 
• ¼ cup sour cream 
• ¼ cup mayonnaise 
• 1 TBL lemon juice 
• 2 TBL capers, drained 
• 1 TBL pickled red onion* 
• ¼ tsp Tasbasco 
• 4 oz smoked salmon, chopped 
• 2 TBL fresh chopped dill 
• 2 TBL fresh chopped chives 

Directions:

1. Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended.

2. Add the salmon, pickled red onion, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped.

3. Serve as a dip with crackers or bagel chips, or as a spread with bagels. 

*Purchase pickled red onions OR easily make your own:
Ingredients for pickled red onions

• 1 red onion, VERY thinly sliced 

• 1/3 c white vinegar

•  2/3 c water 

• ½ tsp coarse kosher salt 

• ½ tsp sugar 

Red Onion Directions
Add all ingredients to a glass jar and shake. Pop into the fridge for at least 30 minutes. Keeps for a week. Use on sandwiches, in salads, on burgers/dogs.