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November 2000 Issue
Hors d'oeuvres for the Holidays
by Philip R. Gantt
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Smoked Salmon Dip

This dip is rich and delicious! Serve it for spreading on crackers or with your favorite chips. Again, I recommend using smoked salmon that is in whole chunks rather than the thinly sliced lox variety which tends to be very salty. Or, better yet, smoke your own fresh salmon per my recipe in the archives.
  • 12 oz. soft cream cheese
  • 2 tbsp. sour cream
  • 6 oz. smoked salmon, broken into pieces
Combine the sour cream and salmon in a blender and mix until well blended and creamy. Add the cream cheese a little at a time until it is all well blended and creamy. Chill until served, or use it in the other recipes included in this column.

Serve with crackers, chips, or sliced celery and carrots or other vegetables of your choice. You may wish to double the recipe if you are making the other appetizers included below and serving a large group of people.


Note: A food processor may work better for mixing the ingredients instead of a blender. However, I used a blender with good results. It just took a little longer than it would with a food processor.

  • Yields: 8 to 12 servings
  • Preparation Time: 15 minutes


Smoked Salmon Stuffed Mushroom Caps

  • Smoked Salmon Dip from recipe above
  • 16 small to medium mushroom caps, stems removed
  • 4 tbsp. finely chopped parsley
This one is easy once you have made the dip. Wash the mushrooms thoroughly and remove the stems from the caps. Simply spoon a bit of the smoked salmon dip into the mushroom caps and garnish with a sprinkling of the finely chopped parsley. Store in a cool place until ready to serve.


  • Yields: 8 servings
  • Preparation Time: 8 minutes

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