Saturday, November 07, 2015

There is not an easier, more elegant cocktail party offering than Salmon Dip.  I'm not talking the stuff you buy in a tub at Costco.  I'm talking fresh, clean, healthy ingredients that you put together at home in a flash.  Ivy Cohen - this one's for you!

When I entertain, I like to put out a spread with many choices.  I am an overachiever at the buffet table.  That being said, I am always looking for easy, but elegant dishes that I can make ahead.  This dip is perfect, full of bright flavors and best made ahead so that the flavors can marry.

This was a hit at the Blog Launch Party and will definitely being making an appearance on my table during the holidays.

Super Simple Salmon Dip


  • 8 oz. boneless, skinless salmon fillet
  • 3 Tablespoons fresh squeezed lemon juice
  • 2 Tablespoons extra virgin olive oil
  • Kosher salt and freshly cracked pepper to taste
  • 4 Tablespoon creme fraiche (you could use sour cream in a pinch - but I prefer the velvety light texture of creme fraiche)
  • 1 Tablespoon finely chopped parsley
  • 1 medium shallot, finely chopped (1/4 cup)
  • I Tablespoon capers (or more) 
  • Zest of one lemon


Heat oven to 375 degrees.  Place salmon in an 8x8 baking dish and drizzle with 2 Tablespoons of lemon juice, the olive oil, salt, and pepper.  Bake 15 minutes or until the fish flakes with a fork and is cooked through.  Immediately remove salmon on a plate to cool, so that the fish will not overcook.

Once the salmon has cooled separate it with two forks.  Watch carefully for any bones and remove.

Combine the creme fraiche, parsley, shallot, capers, remaining lemon juice, and zest.  Add salmon and season with salt and pepper.

Cover and refrigerate.  Give it an hour for the flavors to get happy.  Remove from fridge and taste. Adjust seasonings or capers, to taste.  Add more lemon juice or creme fraiche if it has dried out a bit. I like mine to be creamy but not sloppy so that it sits nicely on a cracker without being too dry.

Serve with cracker or bagel chips.

This would be a lovely addition to any party table and would pair well with a Pinot Noir - my favorite is here or a Sauvignon Blanc/Fume Blanc - my favorite is here

This recipe was adapted from Saveur.

eat. love. live well.

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