This flavorful dip is great served with slices of sourdough baguette, crostini or crackers.
In a medium bowl cream the cream cheese until soft, then beat in the mayonnaise until just blended. Do not over-mix. Fold in salmon and remaining ingredients, except garnish, until well combined.
Place dip in an 8-inch square baking dish or ovenproof serving dish. Smooth out but do not compact dip. (Dip can be covered and refrigerated for up to 3 days at this point.)
When ready to serve dip, place in a preheated 425°F oven. Bake for 12 to 15 minutes or until dip just starts to bubble around the edges, is heated through and the cheese is melted. If desired, sprinkle with parsley or green onions. Serve immediately.
Place arugula on a serving plate. Arrange mozzarella slices evenly on the arugula. Layer with tomato slices and basil leaves. Top with cooked halibut pieces and skewer with wooden picks. Drizzle with olive oil and balsamic vinegar to taste. Sprinkle with a pinch of salt and pepper. Garnish with basil chiffonade.
Cook the potatoes in lightly salted boiling water until tender. Drain potatoes; transfer to a large bowl. Mash the potatoes; let cool slightly. While potatoes are cooling, melt butter in a medium pan. Add green onions and cook over medium heat for 3 to 4 minutes, until softened. Remove onions; add halibut and cook until opaque throughout, breaking fish into chunks while cooking.
Add the green onions and halibut, along with any remaining butter from pan, to the potatoes. Mix well; add beaten egg and 2 tablespoons polenta. Season with salt and pepper, to taste. Form into 16 cakes (2-1/2 inches wide) using 1/4 cup portion to form each cake. Sprinkle the remaining polenta onto a large plate; lightly coat the fish cakes in polenta.
Heat a thin layer of vegetable oil in a large pan over medium heat. Add the fish cakes in batches, cooking about 3 to 4 minutes per side, until browned and cooked through.
*Note: 3 cups of cooked firm instant mashed potatoes can be substituted for russet potatoes.
16 appetizer cakes
Beat cream cheese with lemon juice, milk and dill weed in mixer until light and fluffy. Beat in salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend.
Spread on crackers.