Almost every time I make Cedar Plank Salmon I end up with a little bit of fish left over, usually around 1/4 pound. Sometimes I put it on my salad the next day for lunch, and other times I like to make my salmon mousse dip. It’s a tasty appetizer or the perfect salmon spread for tea sandwiches.
I promise this dip isn’t fishy. It’s got a salmon flavor but it’s not overwhelming, and it’s not like smoked salmon. The cedar-flavored salmon makes this a light, delicious and elegant first course. But you can also make this with grilled or broiled salmon.
Follow the recipe below and feel free to improvise a bit. I usually have leftover fresh dill from making the cedar plank salmon but dried dill works well too. I also suggest chilling the mousse for at least 2 hours before serving so that it has a chance to thicken a bit.
The next time you’re cooking salmon, don’t throw away the extras! People who don’t even like fish dip enjoy this tasty treat and it serves four to six people as an appetizer. Try this dip once and you won’t waste leftover salmon ever again.
1/8 to 1/4 pound chilled cooked salmon, flaked with the skin and dark fatty parts removed
2/3 cup cream cheese, softened
1 tablespoon mayonnaise
1 scallion, white and green parts, chopped (about 2 tablespoons)
1 tablespoon capers, chopped
Juice of 1/2 lemon
2 tablespoons fresh or 1 tablespoon dried dill
1/2 teaspoon onion salt
Combine the softened cream cheese with mayonnaise, lemon, dill, and onion salt. Add scallion and capers, mixing well. Incorporate the cold salmon. Chill at least 2 hours. Serve with crackers, bread or vegetables.