 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 20 |
|
My DH came up with this recipe after much trial and error. This is always a HUGE hit with family and friends. He cooks fresh salmon on the smoker, which makes all the difference in the world. You could also use canned salmon, but I doubt it would be as good. This is a toss as you go recipe, so the measurements aren't exact. We serve it with plain saltine crackers and a slice of canned jalapeno pepper on top. Prep time does not include time to cook the salmon. Cooking time includes chilling time. Yummy! Ingredients:
1 smoked salmon |
16 ounces cream cheese |
1 1/2 tablespoons pickapeppa sauce |
1 1/2 teaspoons chopped fresh garlic |
1/2 teaspoon chopped fresh cilantro |
1 teaspoon finely chopped onion |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon lemon juice |
1 teaspoon old bay seasoning |
3/4 teaspoon chipotle chili seasoning |
Directions:
1. Mix everything together in a bowl.
2. Chill for several hours/overnight before serving.
3. Serve with saltine crackers and canned jalapeno pepper slices.
|
|