The perfect holiday appetizer – and frankly, the perfect appetizer any time of year – Chef Charlotte Langley’s delicious smoked salmon dip can be served hot or cold. This smooth and creamy dip is punctuated with roasted chickpeas and sweet potatoes. Says Langley, “Serve it alongside your favourite chips – or kelp chips – for a treat that’s impossible not to double-dip!” The delicate flavour of Scout’s Smoked Wild Pink Salmon comes straight from the ocean. The salmon is wild-caught, cured overnight and air-dried then lightly smoked with Canadian hardwood.
Scout’s Smoked Salmon Dip with Roasted Sweet Potato and Chickpeas
- 1 tin Scout Smoked Wild Pink Salmon
- 1 398 ml can of chickpeas
- ½ cup full-fat yogurt
- ½ cup cream cheese
- ½ cup medium white cheddar grated
- ½ tsp garlic powder
- ½ tsp onion powder
- 3 green onions finely chopped
- ¼ cup sweet potato diced into bite-sized cubes and roasted in a 350 degree oven until tender, about in 30 minutes
- 2 tbsp fresh tarragon finely minced
- 2 tbsp fresh basil finely minced
- 2 tbsp fresh dill finely minced
- 1 lemon juiced and zested
- Kosher salt and freshly-ground black pepper to taste.
- ¼ cup aged white cheddar grated, optional
- Preheat the oven to 300 degrees. Rinse chickpeas and spread in a layer on a rimmed cookie sheet. Drizzle with olive oil and Kosher salt. Bake until toasted and starting to crisp, about 15 minutes. Chickpeas will crisp up slightly more as they cool.
- Add all ingredients to bowl, including the Scout Wild Pink Salmon and all the organic olive oil from the tin.
- Mix gently with rubber spatula until everything is well combined. Add salt and pepper to taste.
- To serve dip warm, make sure you are using an ovenproof serving dish. Sprinkle aged white cheddar on top of the dip, and place ovenproof bowl on baking sheet. Bake in 350 degree oven until top is golden and bubbling, about 15 minutes.
- Serve with your favourite crisps, potatoes, veggies or seaweed crackers.