This recipe from my most recent issue of Bon Appetit caught my eye for several reasons. It came together in about 5 minutes. I used Trader Joe’s staples we had on hand, for an even easier quick creation. The original uses canned, oil-packed salmon and sambal oelek. We used Trader Joe’s Hot Smoked Salmon (an ode to it) and their Calabrian pepper spread (“Italian Hot Bomba Sauce”) instead. We ate this for dinner, on top of crackers and toast. Very good for the minimal effort required!
Hot Smoked Salmon Dip
(Adapted from Bon Appetit magazine Feb ’24 issue)
Ingredients:
- 2 6oz packages of TJ’s Hot Smoked Salmon
- 1/4 cup mayonnaise
- 1/4 cup coarsely chopped cornichons
- Juice of half of a lemon
- 1/4 tsp Calabrian pepper sauce (Italian Bomba)
- Salt and pepper
Instructions:
- Pull the skin off of the salmon and place in a medium bowl. Using a fork, begin to break apart the fish.
- Mix the remaining ingredients together in another small bowl.
- Pour the mixture overtop of the salmon, top with a pinch of salt and a few turns of black pepper, and stir to combine.
- Add additional spice if desired. The 1/4 tsp kept it pretty mild for the small human.
- Serve with crackers, crudites, toast, crostini, or maybe on top of a green salad?! I think this would be good in any situation you would eat tuna or chicken salad.
Bon Appetit Baby! 