Steelhead Salmon Dip for the 4th of July

It's hot in Fresno all Summer. Real hot. 100 degrees plus. Fresno is all about backyard parties, cold beer and white wine (generally white wine, some Fresnans will put ice in red wine during the summer, I usually just pop the whole bottle in ice).

A simple cream cheese and salmon (cooked and cooled salmon, not a tartare) based dip, kept cold, is an easy appetizer to wash down with beer and wine all summer long. 

The proportions in the picture below, outline the entire recipe and ingredient list. Rather than write everything down, I just shot a picture instead. Remember to juice the lemon and chop the taragon for those that take things literally. Stir everything together until incorporated.

You can scoop the dip with vegetables, such as celery or carrots, or serve with toast points or crackers. If you want your salmon dip to have a creamier texture to it, add sour cream and/or mayonnaise and a bit more salt and pepper to taste.

 Cooked salmon, cream cheese, lemon juice, red onion,taragon, capers, salt and pepper - stir all ingredients vigorously until combined

Cooked salmon, cream cheese, lemon juice, red onion,taragon, capers, salt and pepper - stir all ingredients vigorously until combined

 Finished product, salmon dip topped with taragon

Finished product, salmon dip topped with taragon

 The Hunter and the salmon dip are a natural pairing

The Hunter and the salmon dip are a natural pairing