Salmon Dip
There are about a zillion recipes for salmon dip on the bit world wide web but this one we adapted from a recipe in Saveur magazine is our favorite. Baked salmon is brightened with lemon zest and parsley and combined with crème fraîche to make a creamy, savory dip that's great served on crackers or toast points.
Ingredients
- 8 oz salmon boneless & skinless
- 3 tbsp lemon juice
- 2 tbsp olive oil
- Kosher salt to taste
- black pepper to taste
- 2 tbsp crème fraiche
- 1 tbsp parsley finely chopped
- 1 shallot medium, finely chopped
- lemon zest of one lemon
- cracker or toast points, for serving
Instructions
- Heat oven to 375 F (190 C). Place salmon in an 8” x 8” baking dish and drizzle with 2 tablespoon of lemon juice, the olive oil, salt, and pepper. Bake 15 minutes until cooked through; set aside to cool.
- 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.
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