Today’s recipe for Salmon Dip includes a small lesson in French that I learned while making this. I thought I’d share it with you.
No, you don’t have to wear Coco Chanel or Dior while making this, but – why not? This recipe for a classy salmon appetizer is so simple you actually could wear your best. Perfect for the holidays when you get caught short and have to quickly improvise.
Many salmon dips use smoked salmon, which is very popular. This one, from saveur.com, uses baked salmon, which I think gives it a fresher taste. Comme ci, comme ca (pro: “come see, come sah,” meaning either-or).
I also like the chance to use salmon in different recipes because I’m a member of a salmon CSA (Community supported agriculture). I get deliveries of wild, sustainably caught seafood from Alaska right to my front door every month. In the same way that CSAs bolster small-scale fruit and vegetable farms, the Sitka Salmon seafood CSA I use helps an estimated 20 independent fishermen and women in Alaska who are sustainably harvesting various salmon.
The only real preparation for this is to bake the salmon, which can be done ahead of time since the salmon needs to cool anyway.
The cooled salmon is flaked and then combined with plenty of lemon for a nice bright flavor, plus some shallot, fresh parsley and crème fraiche (pro: krem fresh), similar to sour cream but with a higher fat content making it naturally thicker and giving it a richer flavor. Crème fraiche is less tangy than sour cream.
Plus, it makes you feel fancy to use “crème fraiche,” no?
And really, that’s all there is to it. Mix up the ingredients and serve the salmon dip with your favorite crackers.
A creamy, savory appetizer with a touch of class!
Bon appétit! 👩🏼🎨
- 2 TB olive oil
- 3 TB lemon juice
- Zest of one lemon
- 2 TB crème fraiche
- 1 TB fresh parsley chopped
- 1 medium shallot finely chopped (about ¼ cup)
- Salt and pepper to taste
- Preheat oven to 375F. Place salmon filet in a 8×8 baking dish and drizzle with olive oil, 2 tablespoons of lemon juice, and some salt and pepper. Bake for 15 minutes until cooked through and then set aside to cool.
- Once salmon is cool enough to handle, break up into flakes and combine with the remining lemon juice, lemon zest, parsley, shallot and crème fraiche. Season with salt and pepper and serve.