Smoked Salmon Dip

Name: Smoked Salmon Dip
Total time: 15 min
Yield: 8 servings
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

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

Published October 4, 2025

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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