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smoked salmon dip

(2 ratings)
nana7777 avatar
Blue Ribbon Recipe by
Marilyn Davidson
@nana7777
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 this...so 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 ratings)
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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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