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Gallery Salmon Dip Credit: Elizabeth Watt Recipe Summary Servings: 6 Yield: Makes about 1 cup
Ingredients Ingredient Checklist 1/2 cup dry white wine, such as Sauvignon Blanc 1 salmon fillet (8 ounces), skin on 2 ounces Neufchatel cheese, or whipped light cream cheese (1/4 cup), room temperature 1/2 ounce smoked salmon, finely chopped (about 2 tablespoons) 1 tablespoon sliced scallion (white and pale-green parts only; sliced 1/4 inch thick) 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice 1/2 teaspoon Dijon mustard 1/4 teaspoon coarse salt Freshly ground pepper 4 heads Belgian endive, leaves separated
Cook’s Notes Dip can be refrigerated in an airtight container up to 1 day.
Gallery Salmon Dip Credit: Elizabeth Watt
Recipe Summary Servings: 6 Yield: Makes about 1 cup
Gallery
Salmon Dip Credit: Elizabeth Watt
Salmon Dip
Credit: Elizabeth Watt
Salmon Dip
Recipe Summary Servings: 6 Yield: Makes about 1 cup
Recipe Summary
Servings: 6 Yield: Makes about 1 cup
Servings: 6
Yield: Makes about 1 cup
6
Makes about 1 cup
Ingredients
Ingredients
- 1/2 cup dry white wine, such as Sauvignon Blanc 1 salmon fillet (8 ounces), skin on 2 ounces Neufchatel cheese, or whipped light cream cheese (1/4 cup), room temperature 1/2 ounce smoked salmon, finely chopped (about 2 tablespoons) 1 tablespoon sliced scallion (white and pale-green parts only; sliced 1/4 inch thick) 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice 1/2 teaspoon Dijon mustard 1/4 teaspoon coarse salt Freshly ground pepper 4 heads Belgian endive, leaves separated
Directions
Put wine into a medium skillet. Add salmon, and cover with lid. Poach salmon over medium-high heat until it is opaque, 6 to 8 minutes.
Remove from heat. Let salmon cool completely in poaching liquid. Transfer salmon to a plate. skin. Using a fork, flake salmon into large pieces.
Stir together cheese, smoked salmon, scallion, lemon zest and juice, mustard, and salt in a bowl; season with pepper. Stir in flaked salmon. Serve dip with endive leaves.
Cook’s Notes Dip can be refrigerated in an airtight container up to 1 day.
Cook’s Notes
Dip can be refrigerated in an airtight container up to 1 day.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Salmon Dip
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salmon Dip
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
