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Salmon Dip

Salmon Dip

Poached salmon makes for a luxurious dip high in heart-healthy omega-3 fatty acids; endive petals are edible spoons.Return to Healthy Dips Menu.

Martha Stewart Living, July 2006 http://www.marthastewart.com/133171/salmon-dip
4.35
Rated
87100(5)5
  • Yield Serves 6; makes about 1 cup

Ingredients

    • 1/2 cup dry white wine, such as Sauvignon Blanc
    • 1 salmon fillet (8 ounces), skin on
    • 2 ounces Neufchatel cheese, or whipped light cream cheese (1/4 cup), room temperature
    • 1/2 ounce smoked salmon, finely chopped (about 2 tablespoons)
    • 1 tablespoon sliced scallion (white and pale-green parts only; sliced 1/4 inch thick)
    • 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
    • 1/2 teaspoon Dijon mustard
    • 1/4 teaspoon coarse salt
    • Freshly ground pepper
    • 4 heads Belgian endive, leaves separated

Directions

  1. Put wine into a medium skillet. Add salmon, and cover with lid. Poach salmon over medium-high heat until it is opaque, 6 to 8 minutes.
  2. Remove from heat. Let salmon cool completely in poaching liquid. Transfer salmon to a plate. skin. Using a fork, flake salmon into large pieces.
  3. Stir together cheese, smoked salmon, scallion, lemon zest and juice, mustard, and salt in a bowl; season with pepper. in flaked salmon. Serve dip with endive leaves. Dip can be refrigerated in an airtight container up to 1 day.

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