Smoky Salmon Chive Spread

1 Review
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Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
15 Mins
Yield
Makes 2 cups
November 2009
RECIPE BY Sunset

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

Ingredients

  • 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

Nutritional Information

  • Calories 39
  • Caloriesfromfat 31%
  • Protein 6.3g
  • Fat 1.4g
  • Satfat 0.1g
  • Carbohydrate 0.9g
  • Fiber 0.1g
  • Sodium 43mg
  • Cholesterol 1.5mg

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.

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Ratings & Reviews

melissainboise's Review

melissainboise
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.