Description
This creamy, PNW-inspired Smoked Salmon dip is classy, yet simple to make. It’s perfect for parties, showers, or any type of gathering.
Ingredients
Units
Scale
Smoked Salmon Spread:
- 6 oz Smoked Salmon
- 1/3 cup Olive Oil Mayonnaise
- 1/2 cup Cream Cheese
- 1/2 cup Parmesan Cheese, shredded
- 1 1/2 tsp Capers
- 1 clove Garlic
- 1 1/2 Tbsp Shallot
- 1 tsp Lemon Juice
- 1 Tbsp White Wine
- 1/2 tsp Pepper
- 1 1/2 Tbsp Parsley or Chives
Crostini:
- 1 loaf Baguette, sliced
- 1/4 cup Olive Oil
Instructions
- In food processor, add 4 ounces of smoked salmon and all other ingredients. Pulse to combine, about 5 pulses or so.
- Transfer to a small bowl and fold in remaining 2 ounces of smoked salmon. Place in fridge to allow flavors to combine.
- Turn oven to broil. Drizzle slices of baguette with olive oil. Place slices onto a baking sheet and place under broiler to toast until golden brown. Remove from oven and allow to cool.
- When ready to serve crostini, spread dip onto each slice or garnish bowl with additional shallots and parsley.
Notes
Adapted from Martha Stewart Smoked Salmon Dip