I don’t know why it happens, but every time that I cook salmon for dinner I make way too much. Of course this is a good problem, as cold salmon is delicious on salads and even better in a dip or spread.
This recipe is simple, quick and very impressive. Let’s get right to it:
*1-2 grilled pieces of salmon (chilled)
*8oz cream cheese (fat free cream cheese works in this recipe if you would like to opt for a light version)
*1 cup smashed walnuts
*1 pack of ranch salad dressing mix
*1 teaspoon of hot sauce
*1 tablespoon of dried dill (or more if you want a strong dill flavor)
*1/2 white onion (chopped)
*salt and pepper to taste
Now this couldn’t be more simple. In a food processor, add all of the above ingredients (but not the nuts) and pulse until completed mixed into a rich pink color.
Put your smashed nuts (which is easy to do: simple grab a zip lock bag, put in the nuts, seal, and then bash with a rolling pin until they are little bits) in a wide bowl or plate. Then scrape the mixture from the food processor into your hands and work into either a ball or log shape.
When you have the shape right, slowly roll in the nut mixture until fully covered. You may need to press some of the nuts into place. Once completely covered, cover and place in the refrigerator overnight. This will help it harden into a good shape for serving.
The next day, when you are ready to serve – place onto a serving plate and surround with crackers. Presto! Instant appetizer!
