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.
Ingredients
4 servings
2
¼
2
½
2
1
2
Preparation
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Step 1
Drain two 3.5–4-oz. cans oil-packed smoked salmon in a fine-mesh sieve set over a small bowl. Place 1 Tbsp. drained salmon oil in a medium bowl; discard remaining drained salmon oil. Remove any skin from salmon and discard (or eat!).
Step 2
Add ¼ cup mayonnaise, 2 Tbsp. coarsely chopped cornichons, ½ tsp. finely grated lemon zest, 2 tsp. fresh lemon juice, 1 tsp. sambal oelek, and 2 dashes vinegar-based hot sauce to salmon oil in bowl and mix to combine; season with freshly ground pepper. Add salmon and mix well with a fork until incorporated into dressing and mixture is homogeneous. Taste dip and stir in more mayonnaise, lemon zest, lemon juice, sambal oelek, and/or hot sauce if desired and season with kosher salt and more pepper if needed.
Step 3
Transfer dip to a serving bowl; top with thinly sliced cornichons. Serve with toasted bread or crackers and crudités.
