INGREDIENTS

• 1/2 pound of “hot” smoked salmon

• Red pepper flakes

• Garlic powder

• 8 oz cream cheese (1 packet)

• 1 chopped jalapeño

• Juice of 1/2 lemon

• 1-2T chopped capers

• Chopped chives or dill

• Drizzle of honey

• Salt & Pepper

• Season to taste with cayenne

COOKING INSTRUCTIONS

Serves 4-6

1. Brine salmon filet: Season as you normally would with salt, then add 50% more (smoked salmon can take salt). Add 2x the salt amount of brown sugar. Cover, place in fridge overnight. Remove from fridge, rinse gently, pat extremely dry, place back in fridge for 4 hours uncovered (to develop a pellicle, allowing for better smoke absorption).

2. Season brined salmon with garlic powder & chili flakes. Lay salmon on a bed of citrus in your smoker, smoke over a light wood like apple or alder at 225F until an internal temp of 125-135F is reached.

3. Assemble the Dip: Combine smoked salmon (save some for garnish), cream cheese, jalapeño, lemon juice, capers, chives/dill, honey. Season to taste with salt, pepper & cayenne.

4. Serve with your favorite crackers and a few lemon wedges. Enjoy!

Note: This dip is extremely versatile and I use this recipe as a canvas to make each one unique. I’ve had success adding chopped bacon, freshly grated garlic, smoked habaneros and more!