I think we've all been in that situation where we have leftover salmon but can't bear to make a dish with it and live with the remaining funk afterward. Am I right, people?
Here is a perfect solution!
|First, let's start with the leftover salmon. No need to worry about the amount, you can adjust the mixins' accordingly. Just put salmon in mixing bowl and flake up with a fork.|
|Next, we add the room temperature cream cheese. Just plop 'er in there and start to work your magic.|
|Now, here's the good stuff. The secret ingredient, if you will. Zest a lemon and add the juice. Prepare for magic.|
|Next, finely chop three scallions. I use nearly the entire thing but you can adjust this to your liking. Dump 'em in!|
|Next, glorious sour cream. I usually add approximately 2 tablespoons but, again, eyeball it according to the amount of salmon, etc.|
|Finish mixing with a spatula to desired consistency. My peeps prefer it more spreadable but you could also leave chunky. It's a free country.|
|Now we get high tech. Place large piece of plastic wrap (of your choosing) and be sure to have enough to cover entire container.|
|Place dip in plastic wrap in the container and smooth the top over.|
|Et voila! Zee beautiful dip.|
Place in refrigerator and let chill for as long as you desire. Should take at least 30 minutes to firm up but the longer it sits, the better it will be.
|Apres chilling in the fridge. (this one chilled for a few days)|