Salmon Dip

Salmon Dip
Staff Writer

Mellissa Sevigny

While we see salmon toast recipes dating back as far as 1885, smoked salmon, or "lox," did not grace our presence until the 1940s, just in time for the dip phenomena. This dip is a classic that still makes its way to the coffee table today and is good enough that even the most salmon-adverse will like it.

Notes

Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe.

Ingredients

  • 1/2  Cup  mayonnaise
  • 1/2  Cup  cream cheese
  • 1  Tablespoon  small diced red onion
  • 1  Tablespoon  freshly squeezed lemon juice
  • 1/4  Pound  thinly sliced smoked salmon, cut into small pieces
  • 1  Tablespoon  dill
  • Crackers, for serving

Directions

In a food processor, blend the mayonnaise, cream cheese, and lemon juice together. Fold into the red onion, salmon, and dill. Serve.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
21mg
7%
Carbohydrate, by difference
3g
2%
Protein
4g
9%
Vitamin A, RAE
36µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
31mg
3%
Choline, total
20mg
5%
Fluoride, F
1µg
0%
Folate, total
2µg
1%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
57mg
8%
Selenium, Se
7µg
13%
Sodium, Na
247mg
16%
Vitamin D (D2 + D3)
3µg
20%
Water
44g
2%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.