I’ve blogged before about the Grill-Meister’s smoked salmon. It is amazingly good. He makes it for all major holidays and any time we have a party; I think there would be a revolt if the smoked salmon was not on the appetizer menu at Thanksgiving and Christmas. It is expected. (Did I say it’s amazingly good?)
My Sister-by-Choice sent me a text last month that got me to thinking that the Grill-Meister needs to start making a double batch: “Not that there’s ever any leftover smoked salmon that Tom makes, and it’s delicious by itself, but saw this in the Bon Appétit Thanksgiving edition magazine and thought of you.” She attached a picture of this recipe from Bon Appétit: Smoked Salmon 7-Layer Dip.
Yum! I didn’t have to twist the Grill-Meister’s arm to get him to double up on the salmon, and the dip was as good as it looked. The double batch thing will be permanent.
Served with Belgian endive and little toasts, this 7-layer dip is very festive and just right for a holiday or cocktail party. Thanks for the tip, Sister-by-Choice! What else ya got?
I published the Grill-Meister’s smoked salmon recipe and process as a gift to all cooks who have a smoker or want a reason to buy one. Find it here: Tom’s Smoked Salmon .
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