My bagel place has a phenomenal baked salmon salad, and it's wild to me that this spread isn't as widely available as its smoked counterpart. Thanks to the delicate, fatty flavor of the salmon, this extra-creamy dip is rich and buttery but not overpoweringly fishy.
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Let's Get Cooking!
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YIELDS: 2 cups
Ingredients :
Instructions:
- 1 (8-ounce) fillet salmon, skin-on
- kosher salt and freshly ground black pepper
- 1/2 cup crème fraîche
- 1 small shallot, peeled and quartered
- 2 cloves garlic, peeled but whole
- 2 tablespoons fresh parsley leaves
- 2 tablespoons fresh dill, plus sprigs for garnish
- 2 teaspoons Dijon mustard
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon freshly grated lemon zest (from about 1/2 lemon), plus more for garnish
- Position a rack in the center of the oven and preheat it to 350 F. Line a sheet pan with parchment paper.
- Place the salmon skin-side down on the lined sheet pan and season the fish liberally with salt and black pepper. Bake until completely opaque throughout; check with an instant-read thermometer for an internal temperature of at least 135 F, 14 to 15 minutes.
- Meanwhile, in a food processor, combine the crème fraîche, shallot, garlic, parsley, dill, mustard, pepper flakes, lemon zest, 1/2 teaspoon salt and a few cracks of black pepper.
- When the salmon is out of the oven, let it cool for at least 10 minutes, then flake the salmon away from the skin and add it to the food processor.
- Pulse until you get a creamy consistency. Season to taste and garnish with a few sprigs of dill and lemon zest.
Notes :
- TECHNIQUE TIP: This recipe is great for any leftover baked salmon you might have in the fridge; this cuts the preparation time in half. Since the salmon would already be prepared, use 6 ounces.
- SWAP OPTION: I've also made this recipe with avocado in place of crème fraîche, which is a great option if you're dairy-free.
Source: Today Show
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