Real Recipes From Real Home Cooks ®

smoked salmon dip

★★★★★ 2
a recipe by
Marilyn Davidson
San Diego, CA

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 without bones & skin. Serve on soft warmed bread. I used Von's bakery jalapeno bread warmed in foil in the oven. Hope you all try yummy!

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
★★★★★ 2
method No-Cook or Other

Ingredients For smoked salmon dip

  • 1 can
    salmon, size of small tuna can
  • 3 Tbsp
    prepared tomato pesto, I use Trader Joe's
  • 2 Tbsp
    prepared sliced sun-dried tomatoes, also Trader Joe's in a 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

How To Make smoked salmon dip

  • 1
    In a medium-size bowl, mix one can drained salmon, the pesto, and sliced sun-dried tomatoes (OK to use a bit of the oil from the tomatoes).* *I love sun-dried tomatoes. So if you love them-feel free to add a few more!
  • 2
    Add the Boursin, crumbled up. Mix in well.
  • 3
    Add the liquid smoke if you aren't using smoked salmon to taste. I prefer just a hint of smoke. Add the sour cream and mix well. You can taste it at this point and add salt and pepper if you like.
  • 4
    Serve in a pretty bowl with a spoon or spreaders. Provide warm bread and/or crackers and a nice glass of wine. Enjoy!