Main Dishesbonappetit
Bright and Spicy Smoked Salmon Dip
This punchy, creamy party-ready appetizer comes together in 15 minutes and can be served as a dip or schmear for crackers or bagels.
👥 4 Servings👤 Josh Maricich📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Drain two 3.5–4-oz. cans oil-packed smoked salmon in a fine-mesh sieve set over a small bowl. Place 1 Tbsp. drained salmon oil in a medium bowl; discard remaining drained salmon oil. Remove any skin from salmon and discard (or eat!).
3.5–4-oz. cans oil-packed smoked salmon2. (or more) fresh lemon juice2 tsp. (or more) sambal oelek1 tsp
2
Add ¼ cup mayonnaise, 2 Tbsp. coarsely chopped cornichons, ½ tsp. finely grated lemon zest, 2 tsp. fresh lemon juice, 1 tsp. sambal oelek, and 2 dashes vinegar-based hot sauce to salmon oil in bowl and mix to combine; season with freshly ground pepper. Add salmon and mix well with a fork until incorporated into dressing and mixture is homogeneous. Taste dip and stir in more mayonnaise, lemon zest, lemon juice, sambal oelek, and/or hot sauce if desired and season with kosher salt and more pepper if needed.
. coarsely chopped cornichons, plus more thinly sliced for serving2 Tbsp. (or more) fresh lemon juice2 tsp. (or more) sambal oelek1 tspdashes (or more) vinegar-based hot sauce (such as Tabasco)2Freshly ground pepperKosher salt
3
Transfer dip to a serving bowl; top with thinly sliced cornichons. Serve with toasted bread or crackers and crudités.
Toasted bread or crackers and crudités (for serving)
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