Smoked Salmon Dip
A creamy and elegant dip combining fresh smoked salmon with crème fraîche, Greek yogurt, and a hint of horseradish. Perfect for entertaining when served with pumpernickel toasts or crackers.
8 servings
15 min
Ingredients
- •⅔ cup crème fraîche
- •⅔ cup plain Greek-style yogurt
- •4 teaspoons Prepared Horseradish , or store-bought (white)
- •1 pound thinly sliced smoked salmon
- •2 tablespoons thinly sliced chives
- •to taste Kosher salt and freshly ground black pepper
- •1 whole lemon
- •to serve Pumpernickel toasts
- •to serve flatbread crisps
- •to serve bagel chips
Cooking Instructions
- 1.
Whisk first 3 ingredients in a small bowl until well blended. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-size pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead.
10 min
- 2.
Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2"-long pieces of fresh chives. Serve with pumpernickel toasts.
5 min
