Double Salmon Dip

Our thanks to Sarah from Victoria, B.C., for submitting this recipe.

  • 1 can of salmon, drained and skin removed
  • 15 mL (1 tbsp) lemon juice
  • 60 mL (¼ cup) mayonnaise
  • 2.5 mL (½ tsp) salt
  • 75 g (½ package) of smoked salmon, chopped
  • 60 mL (¼ cup) finely chopped chives
  • 125 mL (½ cup) Island Farms by Natrel whipping cream
  1. Start by stirring together the canned salmon, lemon juice, mayonnaise, and salt. Then fold in the smoked salmon and chives.
  2. Whip the whipping cream into soft peaks. Set it aside.
  3. Next, gently fold the whipped cream into the salmon mixture in two stages.
  4. Serve with crackers or chips immediately or refrigerate until you are ready to serve.