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Smoked Salmon Salad

Name: Smoked Salmon Salad
Yield: Makes about 4 cups
Ingredients: 6 ounces hot-smoked salmon (the firm stuff, not the lox), flaked with a fork; 1/4 cup chopped fresh dill; 1 medium shallot, minced; 2 tablespoons drained capers; Zest of 1 medium lemon; 1/4 cup dijon mustard; 2 tablespoons creme fraiche, sour cream, or Greek yogurt; Salt and freshly ground black pepper to taste

by: ieatthepeach

November 3, 2013

0 Ratings

Makes about 4 cups

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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

What You'll Need

Ingredients

6 ounces hot-smoked salmon (the firm stuff, not the lox), flaked with a fork
¹/₄ cup chopped fresh dill
1 medium shallot, minced
2 tablespoons drained capers
Zest of 1 medium lemon
¹/₄ cup dijon mustard
2 tablespoons creme fraiche, sour cream, or Greek yogurt
Salt and freshly ground black pepper to taste

Directions

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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