By Traeger Kitchen
This dip is smokin'. Brined salmon is perfectly smoked with oak and combined with cream cheese, sour cream, fresh herbs and brightened with lemon juice for a dip that tastes damn good on anything.
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|1 1/2 Quart||water|
|1 1/2 Cup||Salt|
|1 Cup||brown sugar|
|1 Tablespoon||juniper berries, crushed|
|4||bay leaves, crushed|
|1 Tablespoon||Black pepper|
|1||(3-4 lb) salmon side|
|1/2 Cup||cream cheese|
|1/2 Cup||sour cream|
|1/2 Tablespoon||fresh chopped parsley|
|1/2 Tablespoon||fresh chopped chives|
|1/2 Tablespoon||Fresh chopped dill|
|1 Tablespoon||lemon juice|
|To Taste||salt and pepper|
|As Needed||crackers or vegetables, for serving|
In a medium saucepan, combine 1-1/2 quarts water, salt, brown sugar, juniper berries, bay leaves and pepper. Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep for 15 minutes.
1 1/2 Quart water
1 1/2 Cup Salt
1 Cup brown sugar
1 Tablespoon juniper berries, crushed
4 bay leaves, crushed
1 Tablespoon Black pepper
Pour mixture over 1-1/2 quarts ice water to cool. Once cool to the touch, pour mixture over salmon, cover, and refrigerate for 2 hours.
1 (3-4 lb) salmon side
Remove fish from brine and discard brine. Rinse fillets and pat dry. Lay them out on a cooling rack and refrigerate overnight to form the pellicle. This allows the smoke to adhere to the fillets better.
When ready to cook, set Traeger temperature 165°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
165 ˚F / 74 ˚C
Place the fillets directly on the grill grate and smoke for 2-1/2 to 3 hours or until fish begins to flake.
165 ˚F / 74 ˚C
While the salmon is smoking, combine cream cheese, sour cream, herbs, lemon juice, salt and pepper in a small bowl.
1/2 Cup cream cheese
1/2 Cup sour cream
1/2 Tablespoon fresh chopped parsley
1/2 Tablespoon fresh chopped chives
1/2 Tablespoon Fresh chopped dill
1 Tablespoon lemon juice
To Taste salt and pepper
Add 1 pound of the flaked, smoked salmon and stir to combine until salmon breaks apart into very small pieces.
Serve with crackers or your choice of vegetables to dip. Enjoy!
As Needed crackers or vegetables, for serving