Salmon Dip

Yesterday I posted about a lovely seafood dip we had as an appetizer at ChaCha Coconuts in St. Petersburg, Florida.  Two things stood out in their dip.  The first was a creamy texture and the second was  presentation.  The very next day I made my own version using left-over grilled salmon.  It was not identical as I only used salmon but the results were quite similar.

Left-over fish can present a problem usually because there isn't enough to do anything with and reheating can cause the fish to toughen.  I  like using what little fish we have in sanwiches, dips or salads.  Salmon is one fish I like to cook a bit extra for use in another dish simply because fresh cooked tastes so much nicer than canned salmon.  This time I used the salmon for a cloned recipe of ChaCha Coconut's seafood dip.

Salmon Dip
recipe by:  Garden Gnome

3 oz. grilled salmon
¼ c chive & onion cream cheese
¾ c sour cream
¼ c Miracle Whip salad dressing
¼ tsp prepared horseradish
¼ tsp prepared mustard
1 tbsp chopped parsley
2 tbsp finely chopped onion
1 c ribboned Romaine lettuce

Pull salmon into pieces.  Place salmon, cream cheeses, sour cream, salad dressing, horseradish and mustard in blender.  Pulse blend until well mixed.  Transfer the mixture to a small mixing bowl.  Stir in the parsley and onion.  Cover and refrigerate 1 hour.  Wash the lettuce.  Remove large centre vein.  Roll from one side of the vein to the other.  Start at the top cutting thin strips across the roll.  Place the ribboned lettuce on a serving platter.  Spread the dip mixture over the lettuce (it becomes part of the dip).  Place crackers of your choice on the serving platter for spreading the dip on.