Bright and Spicy Smoked Salmon Dip

Name: Bright and Spicy Smoked Salmon Dip
Total time: 15 minutes
Yield: 4 servings
Ingredients: 2 3.5–4-oz. cans oil-packed smoked salmon; ¼ cup (or more) mayonnaise; 2 Tbsp. coarsely chopped cornichons, plus more thinly sliced for serving; ½ tsp. (or more) finely grated lemon zest; 2 tsp. (or more) fresh lemon juice; 1 tsp. (or more) sambal oelek; 2 dashes (or more) vinegar-based hot sauce (such as Tabasco); Freshly ground pepper; Kosher salt; Toasted bread or crackers and crudités (for serving)

By Josh Maricich

January 9, 2024

Smoked Salmon Dip in a maroon bowl next to crudites

Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Gerri Williams

Oil-packed smoked salmon combines the flaky texture of cooked fresh fish with the subtle intensity of cold-smoked salmon. Mashed with punchy mix-ins like cornichons, lemon zest and juice, and sambal oelek, it becomes a superb party-ready dip or an excellent schmear for bagels or crackers. Plus, it all comes together in just 15 minutes. Read author and science historian Laurel Braitman’s essay about the dish.

This recipe serves four, so if you are serving a large crowd, feel free to double or even triple the amounts.

What you’ll need

Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Stainless Steel Measuring Spoons
$14 At Amazon
Fine Mesh Strainer With Arms
$17 At Amazon

Recipe notes