Créme Fraîche Smoked Salmon Dip

Appetizers

Smoked Salmon Dip

Sometimes I get super angsty. Can you be older than 15 and still be angsty? Because I am. I want to sit in my room, with Fiona Apple playing, while I fill my journal with everything that’s making me itchy in life. It goes back to that idea that sometimes I enjoy crying—it feels good! (And yes, I know that Joy basically described this same thing like a few days ago but I’m feeling like this too.)

Lately I’ve been feeling the cries come on by all sorts of things: an episode of Shark Tank; when I think too long and hard about how much I love my dog; how fast time goes; how fragile life is, etc. Basically, whatever the scenario, I will find the emotional thread in that shit!

Smoked Salmon Dip

I’ve noticed that this angsty feeling usually coincides with me being really immature with my eating habits, too. I’m talking things like snacks for dinner (an apple and almond butter all day long!), breakfast for dinner, or in this case, appetizers for dinner.

Smoked Salmon Dip

I ate this smoked salmon dip when I should’ve been eating something v v paleo, but this isn’t all that unhealthy, actually. Especially if you eat it with veggies vs. crackers.

It’s refreshing and delicious. The créme fraîche and cream cheese add a nice tang. The capers and lemon and shallot breakup the richness and provide so much needed acid and bite. The dill and Italian parsley make this so freaking refreshing tasting.

It’s basically the perfect thing to eat by yourself. Or if you’re into sharing, you could make it and feed it to your friends or people in your life. But only if you’re into that sort of thing!

Smoked Salmon Dip

Smoked Salmon Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3/4 cup

Serving Size: 2 to 4 (as an appetizer)

Smoked Salmon Dip

Ingredients

    Smoked Salmon Dip:
  • 2 tablespoons créme fraîche
  • 2 tablespoons cream cheese, room temperature
  • 2 teaspoons capers, chopped
  • 1/2 shallot, diced
  • Juice from 1/2 lemon
  • 1/2 teaspoon prepared horseradish
  • 2 ounces smoked salmon, diced
  • 1 teaspoon minced dill
  • 1 teaspoon minced Italian parsley
  • Freshly ground pepper
  • Salt (maybe)
  • To Serve:
  • Cucumber slices
  • Buttery crackers, like Ritz
  • Radishes, trimmed and halved
  • Bell pepper, sliced

Directions

  1. In a small to medium bowl, add the creme fraiche, cream cheese, capers, shallot, lemon juice, horseradish, smoked salmon, dill, Italian parsley and a few turns of freshly ground pepper; give it a good mix and taste. Adjust the seasoning to your liking. I ended up adding a bit more black pepper and a teeny pinch of salt. Garnish with an extra sprinkling of minced dill if you like.
  2. Serve with cucumber slices, ritz crackers, radishes and bell peppers. Other items you could serve them with: bagel chips, pita chips, slices of lavash or pumpernickel crackers.
http://www.acozykitchen.com/smoked-salmon-dip/

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10 Comments

  • Reply Emma March 16, 2015 at 12:56 am

    Ohh, this looks so good! I’m going to make this soon 😉

  • Reply Nicole ~ Cooking for Keeps March 16, 2015 at 2:59 pm

    There is nothing immature about this dip, in fact, I’d argue the opposite. It’s the perfect way to maturely eat your feelings. 🙂

  • Reply Kelsey M March 16, 2015 at 6:29 pm

    Honestly, this looks absolutely amazing and I would definitely make it to serve at a party!

    -Kelsey

  • Reply bev @ bevcooks March 17, 2015 at 5:17 am

    This looks crazyyyyy awesome. Ugh.

  • Reply Kari March 17, 2015 at 6:14 pm

    Looks delicious!! Great for a fancy party app!
    Kari
    http://www.sweetteasweetie.com

  • Reply Diane March 17, 2015 at 9:07 pm

    OMG. That meal is so not immature. Ice cream or potato chips is immature. Salmon Dip with Veggies & Crackers. Very mature, very sophisticated and I am 61 so I get to say that.

  • Reply Flor Barajas Tena March 23, 2015 at 2:52 pm

    My girls love lox, bagels and cream cheese, so I decided to make this dip. This dip was so refreshing. Great entree to spring!

  • Reply lucinda March 26, 2015 at 7:53 am

    appetizers for dinner would probably be my “last meal” request. a cheese board with olives, nuts, smoked salmon, and artisan bread… done.

  • Reply Juliana Tosta May 21, 2015 at 4:00 pm

    I really like the recipe and definitely it was quite tasty but I tought that 1/2 shallot make the dip quite strong and it kind of hid the flavor of other seasonings.

    • Adrianna Adarme
      Reply Adrianna Adarme May 22, 2015 at 10:46 am

      Ahh. You know I think this is when I probably should’ve given a measurement i.e., a teaspoon minced shallot, etc. because it definitely wasn’t strong in mine but shallots vary in size so much! You might’ve used a larger half of a shallot than I did. Sorry about that, I’ll definitely do that next time.

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