Killer Smoked Salmon Dip

This is a fantastic and nearly fool-proof recipe (just
don't fool around with the liquid smoke).

1 lb. salmon fillet
1/4 teaspoon nutmeg, freshly grated
1 dash ground thyme
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 cups mayonnaise
1/2 teaspoon concentrated hickory seasoning (such as
Liquid Smoke )
1/2 teaspoon salt
2 teaspoons finely chopped garlic (about 2 large cloves)

Pre-heat oven to 350 F. Rinse fish in salted water, pat dry and transfer
to baking pan. Lightly season fillet with nutmeg, thyme, salt and black
pepper. Bake salmon for about 15 minutes (or just until done). Allow to
cool 10 minutes (or refrigerate overnight). Remove salmon skin and
transfer filet to food processor. Add mayonnaise along with remaining
ingredients. Process continuously until mixture is very smooth (about
60-90 seconds). Chill for 1-2 hours and serve.
Servings: 14

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