Cooking with Josh: Smoked Salmon Dip

Chef Josh Aaron

Smoked salmon dip

8 oz smoked salmon
1/4 cup mayonnaise
1 tbsp chopped parsley
1 tsp chopped chives
1 tsp chopped tarragon
1 tsp smoked paprika
1 tbsp lemon juice
Sliced foccacia or ciabatta bread
Garlic butter

Preheat oven to 400 and spread small amount of garlic butter on sliced bread and bake in oven for 10 to 15 min until lightly crispy. In a large mixing bowl combine mayonnaise and herbs, spices, and lemon juice. Mix well to combine, add the salmon, making sure to lightly shred the filet. Using your hand lightly mix the salmon with mayonnaise mixture, be sure to not over mix and make salmon mushy. Keep cool till ready to serve and serve with garlic toast.

Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability 266762651 -
Gray Television, Inc.