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Smoked Salmon Brine & Smoked Salmon Dip


  • Author: Diane Roark @Recipes for our Daily Bread
  • Category: Appetizer

Ingredients

  • BRINE
  • Place Salmon in a large ziplock bag over night with the following ingredients:
  • 2 pounds fresh Salmon about 4 cups
  • 1/2 cup salt
  • 4 cups water
  • 1/2 cup brown sugar
  • Use Apple Wood Chips to Smoke the Salmon.
  • Smoke the Salmon in a smoker at 225 degrees until it reaches 140 degrees about 4 hours.
  • SALMON DIP
  • Cream together 16 ounces Cream Cheese, softened
  • 2 cups Sour Cream,
  • Two packs Dry Ranch Dressing Mix
  • Six tsp Capers
  • One tsp ground red pepper, Cayenne (you may want to start with 1/2 teaspoon red pepper.)
  • Fold in 4 cups Smoked Salmon
  • Refrigerate and Serve with crackers.

Instructions