Smoked Salmon Dip Recipe
Description
An easy Smoked Salmon Dip recipe with just 6 ingredients and no cream cheese. Perfect to make in advance for any gathering or party.
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Ingredients
- ⅔ cup whole milk Greek yogurt
- ½ cup crème fraîche
- 1 lemon, zested and juiced
- 3 tablespoons chopped chives + more for serving
- 2 tablespoon chopped fresh dill + more for serving
- Kosher salt and cracked black pepper
- 12 ounces hot-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 instead.
The green parts of green onions can be used in place of chives.
I do not recommend using a low-fat Greek yogurt, whole milk Greek yogurt is ideal here.
Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze the dip.
Make this dip in advance and keep it in the fridge for up to one day prior to serving. Remove from fridge 20 minutes prior to serving.
Nutrition
Serving: 1/6 recipeCalories: 225kcalCarbohydrates: 0.5gProtein: 33gFat: 9gSaturated Fat: 3gCholesterol: 43mgSodium: 1128mg
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