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Hawaiian Smoked Salmon Dip
from the kitchen of Sharmagne Leland-St. John

1 pound smoked salmon
1 cup peeled and chopped Italian plum tomatoes
1 cup finely chopped scallions with greens
1/4 cup tomato juice or V-8 juice

Place the smoked salmon in a shallow glass baking
dish. Cover with water and soak for 3 hours, changing
the water twice. Drain and chop the salmon. Add the
tomatoes and scallions. Continue to chop until a paste
is formed adding the 1/4 cup liquid gradually as you
chop. Chill and serve with gourmet chips such as flax
seed or pretzel chips.

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