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Legal Sea Food's Smoked Salmon Dip

1 lb. hot-smoked skinned salmon
1/4 lb. cream cheese
3 T. unsalted butter
1/4 C. sour cream
2 T. cognac or anisette
1 T. minced onions
1/4 t. Worcestershire sauce
1 T. lemon juice
Kosher salt and fresh-ground black pepper, to taste
2 T. coarse-chopped walnuts, for garnish
1 T. chopped parsley, for garnish

In a food processor fitted with the metal blade, puree the smoked salmon, cream cheese, butter, sour cream and cognac. Add the onions, Worcestershire sauce and lemon juice and use on/off pulses of the machine until the ingredients are combined. Taste and season with kosher salt and black pepper. Pack pate into a crock and chill. The dip will keep refrigerated 4 to 5 days. When ready to serve, garnish with coarse-chopped walnuts and parsley.

Makes about 3 1/4 cups.

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