Hot Smoked Salmon and Scallion Dip
Written by Seattle Times   
Wednesday, 01 February 2006 10:19
Makes about 4 cups
  • 10 ounces hot-smoked salmon
  • 6 ounces cream cheese, softened
  • ½ cup mayonnaise
  • 8 ounces grated Parmesan cheese
  • ½ small white onion, diced 1/8-inch pieces
  • ¼ cup thinly sliced green onion
  • 4 pieces pita bread

1. Remove skin and bones from smoked salmon and cut into ½-to ¾- inch dice.2. Whip softened cream cheese. Combine with mayonnaise, Parmesan, white and green onions. Fold in smoked salmon. Cover and refrigerate.

Whip softened cream cheese. Combine with mayonnaise, Parmesan, white and green onions. Fold in smoked salmon. Cover and refrigerate.

3. Preheat oven to 450 degrees. Put dip into a shallow, round baking dish and bake on center rack 9 to 12 minutes or until golden brown on top and heated through.

Preheat oven to 450 degrees. Put dip into a shallow, round baking dish and bake on center rack 9 to 12 minutes or until golden brown on top and heated through.

4. About 2 minutes before dip is done, put pita bread on a baking sheet and place on center oven rack. Let cook about 2 minutes — it won't be crispy.

About 2 minutes before dip is done, put pita bread on a baking sheet and place on center oven rack. Let cook about 2 minutes — it won't be crispy.

5. Remove dip and bread from oven. Place dip in the center of a large platter. Cut pita into wedges, arrange around edge and serve immediately.

Remove dip and bread from oven. Place dip in the center of a large platter. Cut pita into wedges, arrange around edge and serve immediately.

Note: The dip can be served with crackers instead of the pita.

The dip can be served with crackers instead of the pita.
 
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