A fresh, zesty and savory smoked salmon dip that's great for any season and any occasion.
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Ingredients
⅔cupwhole milk Greek yogurt
½cupcrème fraîche
1lemon,zested and juiced
3tablespoonschopped chives + more for serving
2tablespoonchopped fresh dill + more for serving
Kosher salt and cracked black pepper
12ounceshot-smoked salmon,skin and bones removed
Instructions
In a medium bowl, mix together yogurt, crème fraîche, 2 teaspoons lemon juice, 1 ½ teaspoons lemon zest, chives, dill and a ¼ teaspoon each kosher salt and pepper.
Tear salmon into chunks then add to yogurt mixture. Using a rubber spatula, fold mixture together until salmon is broken into small pieces. Season with additional salt, pepper and lemon juice to taste.
Transfer salmon dip to a serving dish and top with additional lemon zest, chives, dill and cracked black pepper.
Notes
Make sure to use hot-smoked salmon, not cold-smoked or lox-style salmon.
If you can't find creme fraiche, you can use sour cream or mayonnaise instead.
Green onions can be used in place of chives. If you use green onions, chop the green parts and reserve the whites for something else.
I do not recommend using a low-fat Greek yogurt, whole milk Greek yogurt is ideal here.
Nutrition
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