Hot and Spicy Smoked Salmon Dip


1/3 c extra Virgin olive or canola oil
2 red onions, chopped 
1 green pepper, chopped 
2 cloves garlic, minced 
2 c heavy cream 
4 scallions, chopped 
1/2 c fresh parsley, sliced
1 t dried basil 
1 t dried thyme 
2 t salt 
2 t coarse black pepper 
1 t white pepper 
1/2 to 1 t hot chili sauce 
1 lb Smoked Salmon, chopped


Heat the oil in a large saucepan. Saute the garlic, onions, and green pepper for about 10 minutes, until the vegetables are softened.

Reduce the heat, pour in the cream and slowly bring to a simmer. Stir in the scallions, parsley, basil, thyme, and continue to simmer until the sauce has thickened and reduced by about a quarter. 

Add the smoked salmon, and chili sauce and let cook for about 5 more minutes.

Recipe submitted by Karl E. Moser, Conway, SC in SeaBear's online Smoked Salmon Recipe Contest

Serves 12.