Herb-Infused Salmon Dip Recipe

This refreshing salmon dip combines the flavors of raw and smoked salmon with a tangy sauce made from mayonnaise, Greek yogurt, herbs, and lime. The secret ingredient? Softened butter, which adds a creamy texture to the dip.

Enjoy this convenient dip as a snack on crackers or vegetables, or on toasted baguette for an open sandwich.

Ingredients

• 80g salmon fillet
• ½ teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon sugar
• 50g smoked salmon
• 30g butter (soft and creamy at room temperature)
• 20g Greek yogurt (regular yogurt will be watery)
• 30g mayonnaise
• 1 tablespoon lime juice (squeeze the lime)
• 4 tablespoons finely chopped purple onion
• 2 tablespoons finely chopped capers
• 3 tablespoons finely chopped dill
• 3 tablespoons finely chopped chervil
• 2 tablespoons finely chopped chives
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Season the salmon fillets with salt, white pepper, and sugar, leave in the refrigerator for about an hour, then place in boiling water. Boil for about 2 minutes until cooked through, drain thoroughly, cool, and chop into 1cm cubes.
2. Cut the smoked salmon into 5mm cubes.
3. Combine the creamed butter, Greek yogurt, mayonnaise, and lime juice in a separate bowl from (1) and (2) and mix well.
4. In a bowl (3), add the salmon fillet (1), smoked salmon (2), purple onion, capers, dill, chervil, chopped chives, salt, and black pepper and mix.

About the Author

Satoko Ishino is a modern American chef who moved to the US in 2015 to study American cuisine. He graduated from The Culinary Institute of America and trained at Gramercy Tavern and Union Square Cafe in New York. He returned to Japan in 2018 and is currently involved in cooking classes, private dining, and recipe development for media and corporations.

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