Looking for a PNW salmon dip recipe

[nelse]

I lived in Seattle for a few years and my In laws always made the best salmon dip. Even the stuff you could buy in the store out there was pretty good. Was a really soft, creamy dip and the salmon flavor never seemed to overpowering.

Ive looked at a few recipes but none that ive found seem like what I had back then.

Help anyone?

[nelse]

No love for the swede? Im sure someone has a good one out there

[eclecticsynergy]

Richest creamy base is cream cheese thinned with a little cream or milk. My own preferred dip base is half sour cream & half mayonnaise. Can also use plain yogurt for a lower-fat option, but yogurt, though tangy and somewhat creamy, lacks the decadent richness of the first two.

Minced chives or green onion would go well with any of those. Finely minced green or red peppers are an option too, but they can tend to dominate. It's also good to be aware of what's being dipped in it- for vegetables which have their own individual flavors a dip can be somewhat subtler and still stand on its own. For crackers, chips, pita crisps, etc which don't vary from one to another, you might think about using more different types of veggies in slightly larger pieces so that no two dippings come out exactly the same.

With good salmon it's hard to go wrong. For dips I'd probably choose a cold-smoked salmon like lox rather than a true Pacific Northwest style hot-smoked (smoke roasted) one, but be aware this is likely to be saltier... Season accordingly, and taste as you go along.

Seems to me simple is the best way to start- maybe finely minced salmon with cream cheese and a splash of Worcestershire, or the sour cream/mayo mix and dill weed with a little toasted onion (onion powder, a somewhat warmer flavor than raw onion). Both of these are tried & true and quite tasty. Also very easy.

Depends on what you're looking for. From here onward I'm departing more from your basic simple creamy salmon dip and suggesting some variations.

You could brighten it with lemon juice, or add orange zest and fresh ginger. Or you could go the savory route using Maggi sauce. Could kick up the heat with cayenne, or Louisiana sauce, or sriracha.

More Asian style with sesame seeds, sesame oil (the toasted kind) & a little wasabi, soya or (a very little) fish sauce.

For a more Italian style- tomato paste, fresh basil, chopped capers and a tiny bit of anchovy paste to add subtle ocean depths...

Or go more French with Dijon mustard and a little white wine or dry sherry, maybe even chopped artichoke hearts.

Scandinavian style with caraway, celery seed and a splash of Aquavit... might appeal to the Swede in you. Rye toast, maybe?

Russian style with beet juice and a little caviar...

Straying further & further from your basic creamy salmon dip, though. I'd say salmon, dip base of your choice and finely minced fresh veggies is your best bet. The dried vegetable soup packet shortcut could be yet another option.

One last thought: sometimes commercial dips will use a cooked, thickened base, not unlike a cooked salad dressing base. If you have no luck getting close to what you want, that's another route that might bear exploring.

Good luck and happy dipping!