I wasn’t impressed by my first version of this recipe, and might have forgotten it completely, but the other day my 14-year-old asked me: “Daddy, can you make more of that salmon dip?”
I was not expecting that. I do get requests to make my low carb dishes from my family on occasion – but I didn’t consider the salmon dip to ever get mentioned again.
My daughter is a natural-born foodie – if she saw something in this recipe that was worthy of requesting it, then there must be something to it.
My second batch differed from the first in 3 important ways:
- I added more scallions
- I added more Worcestershire sauce
- I left the avocado, which was ripe but still somewhat firm, in chunks rather than totally mashed up
These adjustments made a wold of difference.
Ingredients:
- 1 ripe but firm avocado, in chunks
- 1-6oz can salmon
- 1/3rd cup of sour cream
- 10 dashes Worcestershire sauce
- 3 scallions, chopped
- a pinch of cayenne pepper
- salt
- pepper
The extra Worcestershire sauce overpowered the flavor notes of canned salmon I’m not fond of without overpowering the dip itself, and the textures of the chunked avocado and scallions added complexity.
This was quickly gobbled down by my daughter and I – and my wife, who seemed unimpressed with the first one, seemed to enjoy it as well.
I’ll definitely make this one again.
