I’ve always loved smoked salmon, so tucking it into a creamy dip with fresh herbs and lemon is always a go-to when I need to make a quick, delicious appetizer. I like to keep some of the texture of the salmon intact, so I shred the fish into small pieces with two forks, rather than pulverizing it with a processor. The dip includes a dollop of crème Fraiche blended with Greek-style yogurt, plenty of fresh snipped dill and chives from the garden, and the brightness of fresh lemon juice and zest.
- 8 ounces good-quality smoked salmon
- ¼ cup crème fraiche
- ½ cup Greek-style yogurt (I like to use Fage Total 5% Milkfat in this dip)
- Very finely grated zest from one lemon
- Freshly squeezed juice from ½ lemon
- 2 Tbsp fresh snipped dill
- Pinch of salt and finely ground black pepper to taste
- ¼ cup finely snipped chives, divided (Reserve 1 Tbsp for garnish)
- In a medium-sized bowl, using two forks, pull the smoked salmon into small bits, pushing any chunks that clump on the tines of the forks as you work back into the bowl.
- Stir in crème fraiche and yogurt.
- Stir in lemon zest, and squeeze in juice from ½ lemon.
- Stir in dill and most of the snipped chives. (Reserve 1 Tbsp of the chives to sprinkle on top of the dip as garnish.)
- Adjust seasoning with a bit of salt and pepper.
- Serve immediately with your choice of crisp crackers and vegetable crudites.