Salmon Dip

Name: Salmon Dip
Total time: PT0D0H0M
Yield: makes 1 1/2 cups
Ingredients: 8 oz. boneless skinless salmon filet; 3 tbsp. lemon juice; 2 tbsp. olive oil; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. crème fraîche; 1 tbsp. finely chopped parsley; 1 medium shallot, finely chopped (1/4 cup); Zest of one lemon; Crackers or toast points, for serving

Serves
makes 1 1/2 cups

HELEN ROSNER

Baked salmon brightened with lemon zest and parsley and combined with crème fraîche makes a creamy, savory dip that's great served on crackers or toast points.

Ingredients

8 oz. boneless skinless salmon filet
3 tbsp. lemon juice
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
2 tbsp. crème fraîche
1 tbsp. finely chopped parsley
1 medium shallot, finely chopped (1/4 cup)
Zest of one lemon
Crackers or toast points, for serving

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Instructions

Step 1

Heat oven to 375°. Place salmon in an 8” x 8” baking dish and drizzle with 2 tbsp. lemon juice, the olive oil, salt, and pepper. Bake 15 minutes until cooked through; set aside to cool.

Step 2

When salmon is cool enough to handle, combine with crème fraiche, parsley, shallot, remaining lemon juice, and zest. Season with salt and pepper. Serve on crackers or toast points.