BROWSE THE COLGIN COOKBOOK

POTTED ATLANTIC SALMON

serves 4

1 each Salmon Sides (2-3#)
1/2 teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
1 oz. Lemon Juice
1 oz. Irish Whiskey
1 lb Cream Cheese
1 cup Sour Cream
1/3 cup fresh chopped Dill
½ teaspoon Cayenne
1 teaspoon Salt
1 teaspoon W. Pepper
¼ cup fresh chopped Parsley
2 oz. Lemon Juice
¼ each diced Red Onion
½ clove minced Garlic
¼ cup White Wine

Instructions:
Pick bones out of salmon leaving skin on and place on sheet tray. Combine the first lemon juice, whiskey and liquid smoke and coat salmon. Place into a 350F oven for 12 minutes or until cooked all the way through. Cool immediately. Saute onion and garlic. Deglaze with white wine. Set aside to steep. Soften cream cheese and blend with remaining ingredients in a mixing bowl. Add garlic, onion and wine. Continue to mix until soft and smooth. Pick salmon off of skin and add to the bowl. Stir until just incorporated (don’t overmix). Serve at once or refrigerate overnight.