Category: Appetizers – Dips

Smoked Salmon Spread

The Junior League of San Francisco got it right. This is a nice spread for crackers or party-size breads. I like the chunks of salmon and tangy onions and capers.

Ingredient:

  • 1/2 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 1 small Onion — finely chopped
  • 1 tablespoon Capers — drained
  • 2 teaspoons Dill Weed, Fresh — chopped
  • 1 teaspoon Dill Weed, Dried
  • 1/2 cup Smoked Salmon
  • Salt and Pepper

Directions:

  1. Blend Mayonnaise and Sour Cream until smooth.
  2. Mix in Onion and spices.
  3. Shred Salmon into the bowl and fold in lightly.
  4. Salt and Pepper to taste.
  5. Cover and chill.
  6. Garnish with dill sprig.

Note: I used a local hickory-smoked salmon. Lox-style smoked salmon would need to be chopped. A little lemon might be needed to balance the stronger flavor.

Serves: 8-12

Source: San Francisco a la Carte with minor changes by MLK

Supreme Sauce from the Hotel del Coronado

Classic sauce for seafood or salad dressing. This recipe is from my grandmother from when she lived at the Hotel del Coronado during WWII.
Ingredients:

  • 1 cup mayonnaise
  • 1/2 cup catsup
  • 1/2 pint (2 c) buttermilk (Fresh, not frozen, makes it too thin) or sour cream
  • 1 tablespoon Worcestershire Sauce
  • 2 lemons — Juiced (2 – 3 Tablespoons)
  • salt and pepper
  • orange juice

Directions:

  1. Mix  mayo and catsup.
  2. Add buttermilk/sour cream, Worcestershire Sauce, lemon and orange juice.
  3. Mix well.
  4. Salt and pepper to taste.
  5. Thin with orange juice if needed.

Note: VAK (Mom) uses Miracle Whip, buttermilk and the juice of one lemon and one orange. That is how I make it also.
Serves: Make 3 cups.
Source: Marjorie Austin from a chef at the Hotel del Coronado.
Comments: Use as dip for cooked shrimp (30-32 size) with tails removed.  Also really good on avocado and shrimp/scallops/lobster  as an appetizer or salad.