Smoked Salmon Dip Without Cream Cheese
This smoked salmon dip is super easy to throw together and is reminiscent of everything there is to love about a smoked salmon bagel - without the cream cheese!
Ingredients
- 200 g (⅔ cup) plain Greek yoghurt
- 50 g (¼ cup) mayonnaise
- 1 tbsp capers in brine drained and thoroughly rinsed
- 1 small shallot roughly chopped
- 1 tbsp fresh dill roughly chopped
- 2 tsp fresh chives roughly chopped
- 1 tsp white miso paste
- 100 g (3.5 oz) smoked salmon roughly chopped
- 1 tbsp lemon juice
Instructions
- In the bowl of a food processor (see note 1), combine the yoghurt, mayonnaise, capers, shallot, dill, chives, miso paste and a generous grind of black pepper.
- Pulse until the capers and shallots are finely diced and the mixture is creamy, scraping down the sides as needed.
- Add the salmon and the lemon juice. Pulse until the salmon is well combined and the mixture is luscious and creamy.
- Transfer the dip to an airtight container and refrigerate for at least one hour before serving with crackers or small toasts. Garnish with more chopped dill and chives, if desired.
Video
Notes
- If you don't have a food processor, very finely chop the capers, shallot, dill, chives and salmon. Combine all the ingredients into a large bowl and whisky vigorously to combine.
Nutrition
Calories: 61kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 162mg | Potassium: 59mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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