2 cans (7.5 oz. each) salmon (preferably Alaskan king or sockeye), well drained
1 container (7 oz.) nonfat Greek yogurt
2 ounces hot-smoked salmon, finely chopped
1/4 cup finely chopped red onion, plus slivers for garnish
3 tablespoons chopped chives
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
Seeded crisp lavash or other crackers
How to Make It
Remove bones and skin from salmon; break into chunks. In a medium bowl, mix yogurt, hot-smoked salmon, chopped onion, chives, mustard, and pepper with a fork until well combined. Gently stir in salmon, season to taste with salt, and top with slivered onion. Serve with lavash.
Make ahead: Chill, covered, up to 3 days (you may need to moisten with a bit more yogurt).
Note: Nutritional analysis is per 1 1/2-tbsp. serving.
The salmon dip has a nice flavor -- not unlike a salmon salad you might do sandwiches with. The lavash (an Armenian unleavened bread) was impossible to get in Idaho, I ended up finding someone who had brought some back from California. It is not unlike a Carr's water cracker, which would be a fine substitute. The yield is generous -- you will get more servings out of it than the recipe indicates.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.