Fishwife's Caramelized Leek and Salmon Dip

Fishwife's Caramelized Leek and Salmon Dip

BRB busy redefining relationCHIP and dip goals right here.
By Sara Tane | @SaraTane


4 tbsp Sizzle

3 medium leeks (white and light green parts only), rinsed and thinly sliced. 

Kosher salt, to taste 

Freshly ground black pepper, to taste 

2 tins of Fishwife Smoked Salmon, flaked

8 ounces cream cheese, softened to room temperature

½ cup sour cream 

1 lemon, zested and juiced 

2 tbsp Drizzle

¼ cup fresh chives, basil, mint, dill, and/or parsley, plus more for garnish

Graza Chips! 


Active Time: 30

Full Time: 30

Serves 4

Heat Sizzle in a large skillet over medium heat. Add leaks and toss to coat in olive oil. Season with salt and pepper. Cook until caramelized and almost paste-like, 15 minutes, stirring occasionally. If you start to notice any deep browning, turn down the heat. Remove from heat and let cool slightly.


In a large mixing bowl, add salmon, cream cheese, sour cream, lemon zest, lemon juice, Drizzle, herbs and caramelized leeks. Mix with the back of a fork or a rubber spatula. Season to taste with salt and pepper. 


Transfer dip to a serving bowl. Top with more herbs and Drizzle. Serve with Graza potato chips. Dip will keep refrigerated in an airtight container for up to 5 days.