Salmon Dip Recipe
- cook TIME 15 mins
- prep TIME 5 mins
- total TIME 20 mins
Ingredients (15)
- 10 oz skinless boneless salmon
- 5 oz celery cut into sticks, separate 1 oz for cooking
- 4 oz cucumber cut into sticks
- 4 oz red bell pepper cut into sticks
- 2 oz French baguette sliced on a bias
- 4 oz carrot cut into sticks
- 2 oz onion
- 1 oz cream cheese
- 0.5 oz dill save 1 tbsp chopped
- 2 cups water
- 0.25 oz canned caper rinsed
- 2 tbsp whole milk
- 2 tbsp Japanese mayonnaise
- 1 tsp lemon juice
- 1/2 tsp ground black pepper
INSTRUCTIONS
Add 2 cups of water to a pot along with 4 oz celery, 2 oz onion, and 0.5 oz dill (save 1 tbsp for later). Bring it to a boil.
Add 10 oz skinless boneless salmon and cook for about 3 minutes. Scoop it out once finished and set it aside in a bowl to cool for about 5 minutes. Cut the veggies into fingers if you haven’t already.
Add the cooked salmon to a food processor and blend until it all turns flaky. If you want to avoid the food processor, mash the salmon with a fork.
Mix salmon with 1 oz cream cheese, 2 tbsp Japanese mayonnaise, 2 tbsp milk, 1 tbsp dill you saved earlier, 1 tsp lemon juice, and 1/2 tsp ground black pepper. Cover with plastic wrap and chill in the fridge until you’re ready to serve.
To serve, cook the baguette in a preheated oven or an air fryer at 375°F for about 2-3 minutes or until crisp.
Add 0.25 oz capers on top of the dip, and serve it with crispy baguette slices and vegetable sticks (4 oz each of celery, carrot, cucumber, and bell peppers).
