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  • Weyand's Chef

Salmon Vegetable Dip


2, 8 ounce salmon steaks, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

3/4 cup salad dressing or mayonnaise

1/2 cup sliced green onions

1/2 cup sour cream

1, 1.4 ounce package of dry vegetable soup and recipe mix


Poach salmon in Court Bouillon according to the directions in the recipe. Drain and discard poaching liquid. Chill salmon 2 hours. Remove skin and bones, if necessary, and flake meat. In medium mixing bowl, combine salmon and remaining ingredients. Cover with plastic wrap. Refrigerate sveral hours or overnight. Serve as a spread with crackers or celery and carrot sticks. Makes 2 1/2 cups, about 20 servings. Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Yolan Rakityan.

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