WORDS AND PHOTOGRAPHY BY MONICA KASS ROGERS
I’ve always loved smoked salmon, so tucking it into a creamy dip with fresh herbs and lemon is always a go-to when I need to make a quick, delicious appetizer. I like to keep some of the texture of the salmon intact, so I shred the fish into small pieces with two forks, rather than pulverizing it with a processor. The dip includes a dollop of crème fraiche blended with Greek-style yogurt, plenty of fresh snipped dill and chives from the garden, and the brightness of fresh lemon juice and zest.
• 8 ounces good-quality smoked salmon
• ¼ cup crème fraiche
• ½ cup Greek-style yogurt (I like to use Fage Total 5% Milkfat in this dip)
• Very finely grated zest from one lemon
• Freshly squeezed juice from ½ lemon
• 2 Tbsp fresh snipped dill
• Pinch of salt and finely ground black pepper to taste
• ¼ cup finely snipped chives, divided (some in the dip; some to sprinkle on top)
In a medium-sized bowl, using two forks, pull the smoked salmon into small bits, pushing any chunks that clump on the tines of the forks as you work back into the bowl. Stir in crème fraiche and yogurt. Stir in lemon zest, and squeeze in juice from ½ lemon. Stir in dill and most of the snipped chives. (Reserve 1 Tbsp of the chives to sprinkle on top of the dip as garnish.) Adjust seasoning with a bit of salt and pepper. Serve immediately with your choice of crisp crackers and vegetable crudites.