Author Notes
I grew up eating smoked fish with my New Yorker father, and it's still one of my favorite foods. This is a riff on tuna salad, but using all the best parts of a bagel platter instead: smoked salmon, mustard, onion, capers, and dill. Dolloped on crackers, this makes an elegant canape for a party--but it's also just as delicious smeared on a bagel or eaten with a spoon. —ieatthepeach
Ingredients
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6 ounces
hot-smoked salmon (the firm stuff, not the lox), flaked with a fork
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1/4 cup
chopped fresh dill
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1
medium shallot, minced
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2 tablespoons
drained capers
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Zest of 1 medium lemon
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1/4 cup
dijon mustard
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2 tablespoons
creme fraiche, sour cream, or Greek yogurt
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Salt and freshly ground black pepper to taste
Directions
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Combine all ingredients in a mixing bowl, and mix until combined. Serve immediately, or cover with plastic wrap and refrigerate for up to 3 days.
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