To serve with drinks, dips (spreads/pates) work for me because they can be made in advance and placed out for people to help themselves. I have two recipes for salmon dip that are party favourites. The first one, which uses canned salmon, I used to eat as a kid at my mother’s parties, and I notice the kids love it these days too. This second, more elegant, variation uses hot-smoked salmon and was originally a Laurie Black recipe but I have made it so many times that I seem to have acquired ownership.
- Mix all ingredients together in a bowl, trying to keep some of the salmon in larger chunks.
- Season to taste with salt and a little extra lime juice if required.
- Chill before serving.