Make Ahead

Smoked Salmon Salad

November  3, 2013
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

  • 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
In This Recipe
Directions
  1. 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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