Name: Bright and Spicy Smoked Salmon Dip
Total time: 15 minutes
Yield: 4 servings
Ingredients: 2 3.5–4-oz. cans oil-packed smoked salmon; ¼ cup (or more) mayonnaise; 2 Tbsp. coarsely chopped cornichons, plus more thinly sliced for serving; ½ tsp. (or more) finely grated lemon zest; 2 tsp. (or more) fresh lemon juice; 1 tsp. (or more) sambal oelek; 2 dashes (or more) vinegar-based hot sauce (such as Tabasco); Freshly ground pepper; Kosher salt; Toasted bread or crackers and crudités (for serving)

Smoked Salmon Dip in a maroon bowl next to crudites

Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Gerri Williams

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.

This recipe serves four, so if you are serving a large crowd, feel free to double or even triple the amounts.

What you’ll need

Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
Oxo Stainless Steel Measuring Spoons
$14 At Amazon
Fine Mesh Strainer With Arms
$31 At Amazon

Recipe notes

See Related Recipes and Cooking Tips

Recipes From Bon Appétit’s February 2024 Issue
In February’s issue, there are recipes for cozy braises, saucy pastas, and plenty of snacks and shareable dishes, should your party guests get snowed in.

Air-Fryer Sea Bass With Dilly Potato Chip Crust

Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.

Red Pepper–Anchovy Toasts

This stunner of an appetizer comes together with boquerones and a few pantry staples.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

Shrimp Salad on Toast

Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Beet-Salmon Salad With Horseradish Yogurt

Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.

Smoked Salmon Pasta With Capers and Dill

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

Recipe notes

Recipes From Bon Appétit’s February 2024 Issue