Smoked Salmon Dip

Smoked Salmon Dip
Smoked Salmon Dip. Photo by Jennifer Meier
    35 mins
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This smoked salmon dip (made with both smoked and fresh salmon) is a great one for parties, served with crackers or slices of toasted baguette. I like to make the dip a few hours (or even a day) ahead of time, then adjust the flavor right before serving with a little more salt and lemon juice.

Creme fraiche binds this dip together without weighing it down. Rather than being heavy, this smoked salmon dip tastes light and fresh.

What You'll Need

  • 6 ounces boneless, skinless raw salmon
  • 4 to 6 ounces smoked salmon, cut into small pieces
  • 2 tablespoons chopped chives
  • 2 tablespoons capers, drained
  • 2 tablespoons crème fraiche
  • 1 ½ tablespoons lemon juice
  • Salt and pepper to taste

How to Make It

Season raw salmon with salt.  Bring 1 cup water to boil in a small saucepan. Reduce heat to low. Put the salmon in the pan and cover with a lid. Poach the salmon until opaque in center, 5 to 8 minutes. Remove salmon and let cool completely.

Flake the cooled, cooked salmon into a medium bowl. Mix in the smoked salmon, chives, capers, creme fraiche and lemon juice. Add salt and pepper to taste.

This smoked salmon can be made up to 24 hours ahead.

Serve with crackers or toasted slices of baguette.

What is Crème Fraîche?

Crème fraîche (pronouced krehm fresh) has a slightly tangy flavor and the texture is smooth, silky and glossy. The texture can be slightly runny or very thick.

Crème fraîche is traditionally made from  unpasteurized  cream, which contains bacteria cultures that naturally thicken the cream. If crème fraîche is made with pasteurized cream, then it is thickened by adding bacteria cultures.

Crème fraîche is used in both sweet or savory recipes. It is easy to cook with because the high fat content  insures that the crème fraîche won't curdle when stirred into hot dishes like soup, pasta and sauces.

Make Crème Fraîche at Home

Crème fraîche can be found in the dairy section of most grocery stores but if you want to make your own easy version at home, try this recipe for homemade creme fraiche:

Gently heat 1 cup whole cream to around 80 F. Stir in 2 tablespoons buttermilk. Turn off the heat immediately and pour the mixture into a non-reactive bowl or jar (like glass). Cover the mixture and let it sit and thicken at room temperature (around 70 degrees) for up to 24 hours. If refrigerated, your homemade crème fraîche will stay fresh up to a week.