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This delightful smoked salmon spread recipe draws its inspiration from a classic French recipe that my mother frequently prepared for our Sunday apéritifs. Known as salmon rillettes in France, this dish graces the menus of countless French eateries, including the esteemed 3-Michelin star restaurant, Le Bernardin in New York, helmed by Chef Eric Ripert.
This recipe strikes the perfect balance between elegance and simplicity, bound to impress your guests and vanish from the serving platter in no time. I’ve given this classic a healthful twist by substituting traditional cream cheese or mayonnaise with Greek yogurt, making it compatible with the Mediterranean Diet.
French cuisine need not be daunting or overly complex, as evidenced by this approachable yet sophisticated recipe.
Ingredients
In the world of smoked salmon recipes, this salmon dip is an excellent method to make the most of your package. And with only a few ingredients, it’s quite simple to make. Here’s what you’ll need:
- Fresh Salmon: This lean protein source brings a delicate, buttery flavor and is loaded with Omega-3 fatty acids.
- Smoked Salmon: The star of our salmon dip recipe, it infuses the spread with a smoky, savory richness.
- Seafood Stock: Used to gently poach the fresh salmon, it enhances the overall seafood essence.
- Greek Yogurt: Replaces cream cheese, offering a lighter, tangier base that’s high in protein.
- Lemon Juice: Provides a refreshing zest that balances the rich salmon.
- Fresh Dill: Its unique herbaceous freshness complements the salmon perfectly and promotes digestion.
- Salt and Pepper: Essential for enhancing all the other flavors. Adjust to taste and to your dietary needs.
How to Make this Smoked Salmon Dip
- First, strain the yogurt. While this step isn’t mandatory, it does lead to a creamier consistency akin to the texture achieved with cream cheese.
- Next, briefly poach the fresh salmon in seafood stock until just done, then cool and crumble.
- Finally, combine all ingredients: smoked salmon, crumbled fresh salmon, strained yogurt, lemon juice, dill, salt, and pepper.
- Refrigerate until ready to serve.
For detailed steps, see the full recipe below.
Recipe Tips and Substitutions
- Opt for whole milk Greek yogurt for ultimate creaminess or use 2% or non-fat alternatives.
- The longer you strain the yogurt, the thicker your spread will be.
- If you have no seafood or fish stock, lightly salted water is a good alternative, or you could opt for vegetable broth to add a hint of flavor.
- This smoked salmon spread is supposed to be a bit chunky. If you prefer a smoother texture, briefly process in a food processor.
- Substitute dill with chives if desired.
- Add capers or a dash of hot sauce for extra zing.
- Use fresh, not canned salmon for optimal flavor.
- This spread can be made in advance and refrigerated for up to 3 days.
How to Serve Smoked Salmon Spread
Serve this delightful smoked salmon spread with whole-grain crackers or toasted sourdough bread. It’s also wonderful as a stuffing for cherry tomatoes or a topping for cucumber slices. It’s perfect as part of a charcuterie board.
Storage Instructions
Store the spread in an airtight container in the refrigerator. It will maintain its freshness and taste for up to three days.
Since the ingredients don’t hold up well to freezing, we don’t recommend freezing this smoked salmon dip. In any case, it will likely disappear before you know it!
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Smoked Salmon Spread
Ingredients
- 8 oz salmon fillet (raw)
- 4 oz smoked salmon (cold-smoked)
- 3/4 cup Greek yogurt
- 1 lemon juiced
- 2 cups seafood stock
- 1 tbsp fresh dill
- 1/2 tsp kosher salt
- fresh ground pepper to taste
Instructions
- Line a strainer with 6 to 8 layers of cheesecloth or with a thin towel and place it over a bowl. Scoop the yogurt into the center. Fold the edges of the cheesecloth over the yogurt. Place in the refrigerator and let it sit a minimum of 1 hour and up to 12 hours or overnight. The longer it sits, the thicker the yogurt will become.
- In a small saucepan, bring fish stock to a boil. Add the raw salmon and reduce to a simmer. Cook 6 to 7 minutes, then remove to a plate, cover and let it cool. Salmon should be flaky, moist and just barely opaque.
- Mince the smoked salmon into small pieces. Place them in a large bowl.
- Remove the skin from the cooked salmon and crumble the flesh into the bowl.
- Remove the strained yogurt from the cheesecloth. Add it to the bowl along with lemon juice, dill, salt and pepper.
- Mix with a fork until well combined. Taste and adjust seasonings if needed.
- Refrigerate for 2–3 hours to let the flavors develop.
Notes
- Opt for whole milk Greek yogurt for ultimate creaminess or use 2% or non-fat alternatives.
- The longer you strain the yogurt, the thicker your spread will be.
- If you have no seafood or fish stock, lightly salted water is a good alternative, or you could opt for vegetable broth to add a hint of flavor.
- This smoked salmon spread is supposed to be a bit chunky. If you prefer a smoother texture, briefly process in a food processor.
- Substitute dill with chives if desired.
- Add capers or a dash of hot sauce for extra zing.
- Use fresh, not canned salmon for optimal flavor.
- This spread can be made in advance and refrigerated for up to 3 days.
This is an amazing appetizer or a crazy fancy dip to have while watching the Super Bowl! It had been too long since the last time I had it! Thank you for “bringing it back!”
I will definitely give this recipe a try … love all the ingredients! I do have a question about the possibility of substituting the Greek Yogurt for something a person with lactose intolerance could eat. I know there is a sheep’s milk yogurt (it does have a very distinctive flavor, so not sure about that aspect of using it) but are there any other suggestions?
Hi Candida! I have recently discovered that Fage makes a lactose free Greek yogurt, you might want to see if you can get it where you live. The other option is to replace the yogurt with a few tablespoons of good quality mayonnaise. That’s actually a legit version of this dish. Look for an avocado oil mayo with the fewest and all natural ingredients. Don’t use as much mayo as the recipe calls for, but instead add it one tablespoon at a time until you reach the consistency you like. Hope that makes sense. If not, feel free to reach out!
Veronique, thank you for responding to the request for a lactose free ingredient. Good to know about the Fage yogurt. Trying various ingredients for a family member that has recent lactose intolerance.