Enjoy a creamy Labneh Dip topped with Fishwife Smoked Salmon and jammy roasted tomatoes. Flavored with garlic, olive oil, and fresh basil, this dip pairs perfectly with crispy potato chips for an irresistible snack or appetizer!
Fishwife Smoked Atlantic Salmon
Enjoy a creamy Labneh Dip topped with Fishwife Smoked Salmon and jammy roasted tomatoes. Flavored with garlic, olive oil, and fresh basil, this dip pairs perfectly with crispy potato chips for an irresistible snack or appetizer!
Fishwife Smoked Atlantic Salmon
- • 1 pint cherry tomatoes
- • 1 ½ cups Graza Sizzle
- • Extra Virgin Olive Oil
- • 6 large garlic cloves
- • 1 teaspoon kosher salt
- • Freshly ground black pepper
- • Fresh basil, for garnish
- • 2 tins Fishwife Smoked Salmon, flake
- • 1 (15 ounce) container Labneh
- • 1 lemon, zested
- • 1 tablespoon Graza
- • Drizzle Extra Virgin Olive Oil
- • Kosher salt, to taste
- • Freshly ground black pepper
- • Graza Potato chips, for serving
- Preheat oven to 275F and place a rack in the center of the oven.
- In a medium baking dish, add tomatoes, olive oil, garlic cloves and basil. Season with salt and pepper. Bake in preheated oven until tomatoes are bursting and jammy, 1 ½ hours. Let cool slightly.
- Meanwhile, make the labneh dip. In a medium bowl, mix labneh, lemon zest, and olive oil. Season to taste with salt and pepper.
- In a medium shallow bowl, spread labneh mixture. Using a slotted spoon, transfer jammy tomatoes and place over the labneh. Flake salmon over the tomatoes. Drizzle with jammy tomato oil and season with salt and pepper.
- Garnish with basil and serve immediately with potato chips.
Fishwife Smoked Atlantic Salmon
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