Smoked Salmon Dip

This is an outstanding recipe. Simple, straightforward and delicious. I, like others, grate the lemon peel and finely chop the chives to make for easier eating. I often substitute smoked trout for the smoked salmon. I make it every year as a Christmas appetizer.

• avidfan

• Atlanta, GA

• 12/19/2019

Lox is raw; smoked salmon is ... smoked. Cold or hot smoke doesn't really matter in dip, but hot-smoked is probably easier to come by.

• theresamarisa

• 7/10/2015

The recipe calls for smoked salmon. There is lox, cold smoked and hot smoked filet's. Which type does the recipe call for or which is considered to be best?

• moreypope

• Monterey, CA

• 7/3/2015

This was a pleasant surprise, a bright, flavorful appetizer that was a snap to make and pleased everyone. I made one-fourth of the recipe because I was serving six people, and every last bit was eaten. I made it as written except that I zested the lemon and snipped the chives into small pieces rather than using long strips of either. That might have been attractive, but unpractical when it came to actually eating the dip.

• Anonymous

• Nowhere in particular

• 12/26/2014

Yum !想让这个他们没有超级碗派对creme fraiche, so used the suggestion below to whisk sour cream and heavy cream together. I did add about half of a 3.5 oz bottle of capers buzzed in the mini processor for just a second or two. Just a teaspoon of lemon juice and done! Very light and delicious¿.hope it makes it to the party!

• threegardens

• MN

• 2/2/2014

A number of people comment on creme fraiche. It is very easy to make. Equal amounts of sour cream and heavy cream whisked together. You can let it sit out a few hours and sour and thicken if you like. It will store for about a week refrigerated. I got this from Julia Childs cookbook after other recipes for creme fresh had me pulling my hair out.

• markbre

• Arkansas

• 11/6/2013

I love it when someone complete changes the recipe, and then gives their opinion, (and comments it wasn't what they expected). Really? I love hearing when someone enhances it with new ideas, but when the ingredients are not available and you must substitute, it is unfair to comment about consistency.

• pobmcd

• Charlotte, NC

• 10/8/2013

I also didn't have creme fraiche so I used sour cream instead. I also just used canned salmon because this is what I had and it needed to be used! I took it to a party and it was all gone by the time I left.

• Leah_Boyer

• Long Beach, CA

• 9/19/2013

No creme fraiche was available, and since nothing was being heated here, I used Greek-style yogurt. I halved the recipe. The consistency was not where I wanted it, and I decided to make it more interesting. I added 3 oz of cream cheese (not from tub) and gave it a shake of garlic powder. The taste improved the next day,as the ingredients had time to blend.

• NaptownMama

• Annapolis,MD

• 9/26/2012

This is amazingly healthy and delicious~ Perfect for bringing to a function or barbecue~ My guests thoughorly enjoyed!!

• CheriMT

• Butte, MT

• 8/17/2012

Since I am not a huge fan of smoked salmon I used half smoked salmon and half sockeye salmon. I also added capers and lemon juice as per other reviewer. It is a nice, easy recipe and a light summer appetizer. I served it with flax bread crisps and endive lettuce leaves.

• AWeekendChef

• Vancouver, BC

• 7/1/2012

Delicious!!

• lorianneg

• Lori from Woodbury, NY

• 4/23/2012

Based on my meager pantry and fridge supplies, I used goat cheese instead of yoghurt and chopped dill instead of chives -- but this was still fantastic. Will definitely make it again.

• cardamommy

• SF

• 2/2/2012

This was an easy and elegant dish for a large cocktail party. I would definitely echo some of the earlier comments: 1. add more lemon juice 2. add more horseradish (I used almost twice what was called for, and next time I might also try some cayanne) 3. the recipe makes A LOT. I would halve the recipe for a party of 15.

• ksherk

• Durham NC

• 1/8/2012

This recipe was a hit at the Christmas party. I wanted to feature local products and salmon was definitely on the list. I think what made this recipe a success was adding wasabi as well as the horseradish. It tasted rather anemic with only the horseradish so I went with a little asian horseradish (wasabi) as well. Just add it to taste. I should also mention that I used Lox instead of dry smoked salmon. Enjoy

• geeheidi

• 1/3/2012