Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
15 Mins
Makes 2 cups

This light and easy spread combines salmon, nonfat Greek yogurt, chives, and chopped red onion.

How to Make It

Step 1

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.

Step 2

Make ahead: Chill, covered, up to 3 days (you may need to moisten with a bit more yogurt).

Step 3

Note: Nutritional analysis is per 1 1/2-tbsp. serving.

Ratings & Reviews

melissainboise's Review

May 11, 2010
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.