smoked salmon spread (or dip)
This recipe has evolved over time. I sometimes add some dill, but I don't always have it, while chives are reliable in my garden. The spread can be thinned to use as a dip, but I mostly use this as a spread on good bread to enjoy with a glass of wine.
prep time
15 Min
method
No-Cook or Other
Ingredients For smoked salmon spread (or dip)
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4 ozgoat cheese (room temperature)
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4 Tbspplain greek yogurt (see note)
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lemon pepper
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4 ozsmoked salmon, chopped (see note)
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2 Tbspchopped chives
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1-2 tspcapers, drained and rinsed (see note)
How To Make smoked salmon spread (or dip)
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1Place goat cheese and yogurt in a small bowl. Add lemon pepper to taste - I added several grinds from a spice grinder. Mix until everything is combined. -
2Add the salmon, chives and capers. Stir together thoroughly.
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3While you can eat this right away, I think it tastes better if it chills for several hours, or even overnight. Serve with baguettes or crackers or veggies.
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4Note: I can often find smoked salmon trimmings at a couple markets, for a significant cost saving. Since you're going to be chopping it up, it's a shame to buy a whole piece. You may need more or less yogurt, depending on how creamy your goat cheese is. If you want to use this as a dip, you'll likely want to double it, or add some milk or cream to make the spread creamier. I love capers with smoked salmon, but not everyone does. If you're not sure, you can instead sprinkle them on top of the finished dish, or add a couple to each sandwich if making appetizers.
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