|From the Kitchen of "Chef" Norm
||Smoked Salmon Dip|
|Source (if known): From Einstein's (Bagel Restaurant)
Video on Facebook and You Tube
|My notes: I made this for the first time after seeing the video on Facebook. My notes below|
1 Small tub of plain schmear (I used a 8 oz.
pack of plain soft cream cheese)
1 Small tub of Einsteins smoked salmon schmear (if you don't have an Einstein's close by, maybe a grocery store has it?)
1, 4 ounce pack of Lox from Einsteins (or other store). I used a piece of smoked salmon friends caught in Alaska - diced in 1/4" pices
2 tablespoons of green onions, 1/4 " slices
2 tablespoons of red onion, 1/4" diced
1/3 cup cucumbers (approx. little more or less), peeled, diced in 1/4" pieces - gives a crunchy texture
2 tablespoons of fresh chopped dill (little more or less)
2 tablespoons of capers chopped so they blend in good and are not whole (little less if you don't like them)
1 teaspoon of ground black pepper
NO SALT, there is enough from the lox
about 1 teaspoon of lemon zest, maybe a little more... this is the secret ingredient
1/2 cup of Sesame Seeds (read below on how much to use)
Mix the two schmears and the lox first in a large stainless steel bowl. Then add all the other ingredients in blue
Get another stainless steel bowl for the molding. I wanted to make two servings of this so I used two smaller bowls.
Line the inside with cling wrap. Fill the bowl(s) with the mixture.
Take another piece of cling wrap and cover the bowl and push down on it including the sides to cover it tight and flat on top.
Refrigerate overnight or at least 4 hours in the refrigerator. If in a crunch, put it in the freezer for an hour but keep an eye on it so it doesn't get too hard.
1/2 cup of sesame seeds go into a small sauce pan to toast on medium heat. DO NOT WALK AWAY when doing this. They brown real fast.
I learned this also from toasting pine nuts. You DO NOT WALK AWAY or you will be going to the store for more sesame seeds.
Let the seeds cool and then place 1/2 of them in a small cookie sheet with raised edges. Take the cling wrap off the top and drop the mold into your hands. Wear rubber gloves if you want. Gently place the mixture on the seeds. Take the remaining seeds and spread them on top of the mixture. I didn't see it on the video, but I rolled the mixture after putting all the remaining seeds in the pan and it worked fine. The mixture was hard enough not to fall apart.
Use a spatula on the flat side and transfer the mixture to your serving plate. I used a large plate with a paper throw away lace dollie underneath.
The video says to use bagel crips from Einsteins, which the store didn't have. I went to Publix and bought in the Deli section bagel crips in a bag. I mixed flavors, Sea Salt, Plain and Roasted Garlic. Place them around the plate and scoop out one small scoop and put it on a bagel crisp so guests can see how to serve it. Personally, I don't see any other way to eat them and this really isn't necessary.
This went over good on my first serving. The trick is to taste after you get your mixture together and add whatever you think you might have went short on.
Bon Appetite !