This has been an after school/work snack for Aurelia and me a couple times and we both polish it off with gusto. I’ve made it with 4 oz smoked salmon (pictured) for a lighter, more creamy dip and 8 oz of smoked salmon for a richer dip. Using some crème fraîche or cream cheese in place of some yogurt is a lovely pairing, too. It’s a flexible recipe. High in protein and excellent fats, scooped on celery sticks, is not just a healthy snack or appetizer, but a satisfying and memorable one.
Smoked Salmon Dip
Adapted from Bon Appétit, December 2011
1 cup plain Greek yogurt
1 Tbs prepared horseradish
4-8 oz smoked salmon
1 Tbs dried chives
salt and pepper to taste
Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-size pieces. Add the other ingredients and pulse a few times to incorporate. Taste and adjust seasoning if needed. Can be made 3 days ahead.