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Judy's Salmon Dip
Recipe courtesy Judy Zander

Ingredients
2 pounds salmon fillets poached in 4 cups barely
simmering white wine and 6 chopped shallots
6 ounces smoked salmon, cut in small dice
1/4 cup lemon juice
1 cup mayonnaise
2 tablespoons freshly chopped chives
Salt
Freshly ground black pepper
Brown crusty bread or pita chips, for serving

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Cool the poached salmon to room temperature and put in
a large bowl with most of the shallots. Add the remaining dip ingredients. Mix to
incorporate, breaking up the salmon. Cover with plastic wrap and refrigerate
several hours before serving.

Serve on brown crusty bread or pita chips.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved