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Bon Appétit

Smoked Salmon Dip

By The Bon Appétit Test Kitchen

4.6

(20)

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Smoked Salmon DipCedric Angeles

Spread this creamy, smoky spread on toasted pumpernickel, flatbread, or bagel chips.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

2/3 cup crème fraîche
2/3 cup plain Greek-style yogurt
4 teaspoons Prepared Horseradish , or store-bought (white)
1 pound thinly sliced smoked salmon
2 tablespoons thinly sliced chives plus more
Kosher salt and freshly ground black pepper
1 lemon
Pumpernickel toasts, flatbread crisps, or bagel chips

Preparation

  1. Step 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.

    Step 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.

TagsDipYogurtDairySmoked SalmonSalmonFishSeafoodHorseradishHerbs & SpicesStarterDinnerBrunchNut FreeQuickEasyNo-CookFood ProcessorBon Appétit

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