Smoked Salmon Dip

Marilyn Davidson


I actually did invent this one...I prefer a piece of smoked salmon or a can of it....if unavailable...use a can of salmon w/out bones & skin...serve on soft warmed bread. I used Von's bakery jalepeno bread warmed in foil in the oven...hope you all try yummy!

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No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Love salmon? Then you'll adore this smoky dip! It is jam-packed with flavor... a terrific, unexpected app for your next get-together.


1 can(s)
salmon-size of small tuna can
3 Tbsp
prepared tomto pesto-i use trader joe's-fresh
2 Tbsp
prepared sliced sun-dried tomotoes-also trader joe's in jar
2-3 Tbsp
any flavor boursin cheese-i used shallot & chive
1-2 Tbsp
sour cream
1/4-1/2 tsp
natural liquid smoke (if you are using unsmoked salmon)

Directions Step-By-Step

In a medium size bowl-mix on can drained salmon, the pesto, sliced sundried tomatoes (OK to use a bit of the oil from the tomatoes)*

*I love the sun
-dried tomatoes-so if you love them-feel free to add a few more!
Add the Boursin-crumbled up to mix in well
Add the liquid smoke if you aren't using smoked salmon-to taste-I prefer just a hint of smoke. Add the sour cream & mix well. You can taste at this point & add salt & pepper if you like.
Serve in a pretty bowl with a spoon/spreaders. Provide warm bread &/or crackers & a nice glass of wine. Enjoy!

About this Recipe

Main Ingredient: Seafood
Regional Style: American