Middle Eastern Smoked Salmon Dip

Name: Middle Eastern Smoked Salmon Dip | Food Service Recipes | Trident Seafoods
Yield: 24 servings
Ingredients: 1 lb Portlock® Smoked Sockeye Salmon (Nova Style) - Sliced 1 lb Fillet 107035; 2 lb Cream Cheese (Softened); 16 Ounces Greek Yogurt (Plain); 4 Tablespoons Lemon Juice; 4 Each Scallion, thinly sliced; 2 Tablespoons Pomegranate Molasses; 4 teaspoons Ground Sumac; Garnish Pomegranate Arils; Garnish Ground Sumac; Toasted Pita Bread

24 servings

Ingredients

1 lb Portlock® Smoked Sockeye Salmon (Nova Style) - Sliced 1 lb Fillet 107035
2 lb Cream Cheese (Softened)
16 Ounces Greek Yogurt (Plain)
4 Tablespoons Lemon Juice
4 Each Scallion, thinly sliced
2 Tablespoons Pomegranate Molasses
4 teaspoons Ground Sumac
Garnish Pomegranate Arils
Garnish Ground Sumac
Toasted Pita Bread

Directions

Combine all ingredients except pita in a food processor and process until well combined.
Transfer to individual dishes, sprinkle with additional sumac and pomegranate arils and
Serve with pitas.