I’m so happy to be participating in the #BlogsgivingDinner Progressive Dinner Party this week! I met the sweet organizers at Food Blog Forum Asheville, where this whole thing came to life. These gals have done an amazing job organizing this event, and I know all of my comrades are going to come up with some tasty dishes to turn your Thanksgiving on its head! Read on to see all of today’s recipes and stay tuned all week! There are 20 awesome blogs sharing 52 recipes. I hope you’ll find some new bloggers to love on and some new dishes to try as well!
Susannah from feastandwest.com, me, and Meghan from cakenknife.com
The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday, and Friday of this week, so be sure to stop by each one and get some inspiration for your own Thanksgiving meal.
Today’s courses include cocktails, hors d’oeuvres, and soup. We’ll be posting to social media with the hashtag #blogsgivingdinner, if you want to follow along there, too.
Carolina Apple Sidecar from Think Fruitful
Bourbon Cranberry Lemonade Fizz from bethcakes
Krupnikas Ginger from I Cook. I Eat. It’s Life.
Cured Meat Platter from Wit Wisdom and Food
Baked Camembert with Cranberry Walnut Crust from Cake ‘n’ Knife
Ginger Cran Apple Chutney from Love & Flour
Brandied Grapes with Cheese from Glamour Girl Gourmet
Shrimp Sweet Potato Mousseline from Home at Six
Cranberry Goat Cheese and Butternut Squash Crostini from The Wetherills Say I Do
Maple Pecan Baked Brie from My Cooking Spot
Sassy Salmon Dip from Betty Becca
Baked Brie with Cranberry Chutney from The Speckled Palate
Butternut Squash Crostini from Chez CateyLou
Gluten Free Holiday Cheese Board from Twin Stripe
Butternut Squash Soup with Cornbread Croutons from Club Narwhal
Creamy Wild Rice Soup from Hello Little Home
Pumpkin Soup with Bacon Roasted Chickpeas from Feast + West
You’ll notice a theme in all of my recipes for this event…the smoker, and that’s because my husband does a *bomb* job (hello, 1990s) with everything he puts in it. We worked together to bring you three tasty delights, but you don’t have to have a smoker to make these incredibly tasty dishes. I’ll give you tips on how to make all my dishes without if you don’t have smoking equipment (or for hints on how to get the smoked flavor in a variety of ways you can just go here). I promise it’s all worth it for the flavor you get in the end though if you go the smoking route!
If you need more smoker info…this is our bible. See, it’s well-loved.
I don’t even know where to start with today’s recipe. It. is. BEYOND. SO good! I was almost going to skip this round, when Mr. J said, “Are you crazy!?!? You have a delicious appetizer at your finger tips.” And he was sooo right. Your Thanksgiving guests deserve this appetizer to get the eating party started. Put on your stretchy pants, and let’s get to it! Here’s the shortie version of how we prepare the salmon (toddler shark not included):
Buy a quarter salmon fillet or half of a flank for the amount shown above. You can have a nice salmon dinner with veggies and quinoa, and then use the leftovers to make the dip. Set salmon out of the refrigerator 20ish minutes before cooking for it to come up to room temp. Brush with olive oil and season as desired. We use kosher salt, freshly ground pepper, and a spice blend meant for salmon.
Soak apple wood chips (about 4 cups) in a bowl with water for 1 hour before smoking and strain the water before using. In an upright smoker preheated to around 225*, smoke salmon for 45-60 minutes until the salmon temps internally at 145* (or flesh is opaque and flakes easily with a fork – FDA).
Sassy Salmon Dip
Adapted from thetasteplace.com
2 cups cooked salmon*
1 (8 oz.) package cream cheese (softened or not – I blitz mine with a blade in the food processor)
1 T lemon juice (I’ve used both bottled and fresh)
1 T finely chopped onion (or grated if you don’t have a food processor)
1 clove garlic, minced (or rough chopped for food processor)
1 T horseradish sauce (Mine is Publix brand. This is like mayo mixed with horseradish. Straight up horseradish is fine too, but you’ll need a smaller amount. The source recipe says 1 t.)
1/2 t salt
A few shakes of hot sauce (to taste). I use Frank’s and about 5 shakes.
1/t T dried dill or 1 T of fresh
1 heaping T of dried parsley or 3 T of fresh
Freshly ground black pepper
In the bowl of a food processor** fitted with a blade attachment, mix all ingredients except for salmon, until well combined. Transfer to a serving or storage bowl (one with an air-tight lid), and incorporate the salmon gently by mixing by hand with a spoon. As you stir, the salmon will break into smaller pieces, leaving you with a good texture in the end. Cover and refrigerate at least one hour – or up to overnight – before serving for flavors to combine. Serve with crackers or cucumbers…just try not to eat it with a spoon.
Notes: I have made this dip dairy free with the Tofutti brand cream cheese replacement, and it was dandy good.
This post contains NO affiliate links or sponsorships. Just sharing what we love.
*Of course, I recommend smoked, but I guess you could get your cooked salmon any old way. Like in a skilled, grilled, leftover from a restaurant, etc. But just keep in mind that the better your salmon tastes going in, the better your dip will taste in the end (GIGO). The source recommends day-old smoked salmon, to give the flavors a chance to set, so keep that in mind as you prepare for this recipe. Another beautiful thing…make it ahead to have one less thing to do on feast day.
**If you don’t have a food processor, make sure your ingredients are in good shape going in. The cream cheese will need to be soft, and the garlic and onion will need to be minced/shredded. Put everything in a bowl and stir, stir, stir, stir, stir, stir, stir (the old fashioned way), until everything is combined. Then, add the salmon. Rest. Drink some water. Enjoy your dip. The end.