Olive Wood Smoked Salmon Dip

Creamy, cool, and shot through with smoke, this salmon dip is a crowd-pleaser that comes together in a food processor. The secret is roasting the salmon in a smoked olive oil first, so every scoop tastes like it came off the grill.

Ingredient Spotlight. Our Smoked Olive Wood Olive Oil seasons the salmon with a deep, mellow campfire smokiness that carries all the way through the creamy base, no smoker required.

Ingredients

• 4-6 oz salmon (cooked)
• 3T olive wood smoked olive oil
• ¼ cup mayonnaise
• 1 cup cream cheese softened
• 2T shallots
• 2T chives
• ¼ cup sourcream
• 1T Dill fresh or 1 tsp dry
• ½ tsp smoked paprika
• 2T lemon juice
• crackers for dipping

Instructions

1. Preheat oven to 400 degrees
2. Season salmon with 1 tablespoon of olivewood smoked olive oil, salt, and pepper.
3. Cook in oven for 5-8 min until desired doneness. Set aside in refrigerator to cool.
4. Place cream cheese, mayonnaise, and sourcream into a food processor and blend until combined.
5. Add remaining ingredients including the salmon and pulse until combined.
6. Serve with crackers or bagel chips!

Chef's Notes

• Let the salmon cool fully before it goes into the processor so the dip stays thick and creamy rather than loosening from residual heat.
• Pulse just until combined; leaving a little texture keeps it feeling like a dip rather than a spread.

Make It Yours

• A finishing drizzle of the smoked olive oil over the top, plus extra chives, dresses it up for a party board.
• Fold in a spoonful of our Sicilian Lemon White Balsamic for a brighter, tangier dip.

Allergens: contains fish, dairy, eggs (mayonnaise), and gluten (from crackers).

*compliments to Chef Danny Rassi for this delicious recipe!