Thursday, April 2, 2020

Episode 9 Salmon Dip Recipe The Phantom Prince by Elizabeth Kendall

                                                  SALMON DIP

6 oz of softened cream cheese                   1/4 tsp basil
3 Tbsp mayonnaise (can use light)             1/8 tsp black pepper
1 Tbsp lemon juice                                   1 can (7-12 oz) smoked salmon,  
½ tsp salt                                                drained, bones & skin removed
½ tsp curry powder                                  2 green onions, thinly sliced    
Crackers, chopped veggies (your choice)

          1)     In a bowl, mix softened cream cheese, mayo, lemon juice, salt, curry                powder, basil, pepper. Mix well
          2)     Add in salmon and onions, mix well again.
          3)     Refrigerate for at least an hour- chilled is better!
          4)     Serve with sliced peppers, celery, broccoli, any veggies you like that 
                you like to put salmon dip on, and crackers!
                This can be gluten free if you choose gluten free crackers!

2019 Gateway Vinho Verde Rose from Wine Awesomeness

This is an 80% Espadeiro and 20% Touriga Nacional, both native grapes to Portugal where Vinho Verde hails from. Vinho verde is fun because it does have little fizz to it -- not like champagne or sparkling wine. So, from all of this we are getting strawberry and raspberry on the nose -- typical of rose but the palate is so much more -- strawberry, cranberry,  and citrus with that fizzy pop amidst some nice botanical, flowery notes. This will cut through the creaminess of the smoked salmon dish and pair nicely with that smokiness of the fish!


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