I found this recipe while browsing inn BonAppetit.com and thought that it would work well for the Christmas tea party we were having as a substitute to smoked salmon tea sandwiches. We were expecting 30 guests and were already making some chicken salad sandwiches and cucumber cream cheese sandwiches and wanted most of the items to be make ahead.
Smoked salmon is expensive and when entertaining a large crowd your bill could add up. For a dip you don't need the slices you buy to look 'pretty' so ask for smoked salmon bits or the trimmings of the perfectly cut slices as it will help you save some money without compromising on quality or taste.
This recipe makes 3 cups, but you can halve it down if you don't want as much. Serve it on pumpernickel, flatbread or bagel chips as the recipe suggests. I had a fresh box of Melba Toast at home and used that. My recipe had some tweaks to the original, read below, make it and enjoy!
2/3 cup créme fraiche
2/3 cup plain Greek-style fat free yogurt
4 tsp Chipotle
1 pound sliced smoked salmon
2 tbp thinly sliced chives plus more for garnish
Kosher salt and freshly ground black pepper
- Whisk the creme fraiche, yogurt and chipotle in a small bowl until well blended.
- Place salmon in a food processor and pulse just a few seconds at a time until salmon is reduced to pea-sized pieces.
- Add salmon and 2 tbsp chives to the yogurt mixture; fold to incorporate. Season with salt and pepper.
Garnish with lemon zest and chives.