Cooking From Memory ~ A Recipe Journal

Salmon Dip


Ingredients ~

  • 8 ounces boneless skinless salmon filet
  • 3 Tablespoons lemon juice
  • 2 Tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Tablespoon crème fraîche
  • 1 Tablespoon finely chopped parsley
  • 1 medium shallot, finely chopped (about ¼ cup)
  • Zest of one lemon
  • Crackers or toast points, for serving 

Method ~

Heat oven to 375°. Place salmon in an 8” x 8” baking dish and drizzle with 2 tbsp. lemon juice, the olive oil, salt, and pepper. Bake 15 minutes until cooked through; set aside to cool.

When salmon is cool enough to handle, combine with crème fraîche, parsley, shallot, remaining lemon juice, and zest. Season with salt and pepper. Serve on crackers or toast points. Yields 1 ½ cups

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