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.
Smoky Salmon Chive Spread
Photo: Annabelle Breakey; Styling: Karen Shinto
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Amount per serving
- Calories: 39
- Calories from fat: 31%
- Protein: 6.3g
- Fat: 1.4g
- Saturated fat: 0.1g
- Carbohydrate: 0.9g
- Fiber: 0.1g
- Sodium: 43mg
- Cholesterol: 1.5mg
- 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
- Kosher salt
- Seeded crisp lavash or other crackers
- 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.
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