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Print RecipeThe Pacific Northwest has an abundance of salmon, and this easy game day spread goes a little beyond chips and salsa or hummus. It is rich and full of flavor — not to mention filling — and goes great with vegetables, crackers, or grilled pita strips. This can be made a day or two in advance and then freshened up with a squeeze of lemon before serving. We once cooked our own salmon on cedar planks before a game and then flaked the fish into the dip for a really pronounced smoky flavor.
- 4 ½ ounces Vital Choice Smoked Salmon
- 1 ½ ounces mayonnaise
- 3 ½ ounces sour cream
- 12 ounce horseradish
- 14 ounce Dijon mustard
- 12 ounce lemon juice (fresh squeezed)
- 2 tablespoons fresh parsley (chopped)
- 12 ounce diced cornichons
- Flake the fish with two forks and place in a medium mixing bowl.
- In a separate bowl, whisk together the mayo and sour cream until slightly thickened.
- Mix the horseradish, mustard, lemon juice, parsley, and cornichons, and adjust for seasoning.
- Fold in the flaked salmon and stir to combine. Can be made up to two days in advance.
AUTHOR
Chef Bradford Thompson's culinary palate was formed by his summers spent lobster trapping and picking fresh blueberries with his grandmother on the coast of Maine. The classically trained chef has worked in the kitchens of such culinary luminaries as Vincent Guerithault, Alessandro Stratta, and Daniel Boulud. After being named a Best New Chef by Food & Wine in 2004, he won a James Beard Award as the Executive Chef at Mary Elaine's in 2006. Since leaving the back of the house, Thompson, a Level 1 Certified Sommelier, founded Bellyfull Hospitality, a full-service culinary/hospitality consulting company. He's also an instructor at the ICC Food Business Program and the ICE Restaurant Management program, where he teaches and inspires the next generation of restaurateurs. A diehard sports fan, Thompson can often be found in the MetLife Stadium parking lot, tailgating and cheering on his beloved New York Giants, whom he has cooked for several times.