By Amanda Hesser
- Total Time
- 10 minutes
- Rating
- 4(435)
- Notes
- Read community notes
One selling point of smoked salmon is that you don't need to do much to it to get it on the table — but take it a step further and break out of the canape cliché. Here, you’ll whip it up in the food processor with fennel and cream cheese for a light spread. Serve it with baguette slices. It’s a quarter-hour of work for a savory, guest-friendly appetizer. (The New York Times)
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Ingredients
Yield:6 to 8 appetizer servings
- 6ounces smoked salmon
- 1hard-boiled egg
- ¾cup fromage blanc
- ¾cup softened cream cheese
- Juice of ½ lemon
- ¼teaspoon ground fennel seed
- ¼teaspoon kosher salt
- 1½tablespoons chopped capers
- 2tablespoons finely chopped chives
- 1baguette, thinly sliced and toasted
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
237 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 12 grams protein; 494 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
In a food processor, purée the salmon to a paste. Add the egg and pulse. Add the fromage blanc, cream cheese, lemon juice, fennel, salt and capers. Pulse a few times until light, fluffy and well blended. Scrape into a serving bowl, fold in 1½ tablespoons of the chives and chill. Sprinkle the remaining chives over the dip and serve with baguette slices (or crackers).
Ratings
4
out of 5
435
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Private Notes
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Cooking Notes
Nina
Can creme fraiche be used in place of fromage blanc?
Kate
Made this per the recipe, subbing 2% Greek yogurt for the fromage blanc. Very yummy!
Margaux Laskey, Staff Editor
You sure can.
Macbklyn
I found this to be wonderfully tasty. (I used some dill in lieu of the fennel seed). This spread worked so well with co*cktails on New Year's Eve and the leftover spread was scrumcious on bagels this morning.
Kirsten
As I started to make this for a New Year's party, I realized I'd forgotten to boil the egg so I decided to leave it out. It was still delicious, but I'm curious how the egg affects the flavor and consistency?
zacsgram
Substitute dill for fennel. Substitute Greek yogurt or creme fraiche for the fromage blanc.
Jamie
How far ahead can you make this?Thanks
GG
Mine had a funny taste--seemed off and was not a hit. Could it be the format blanc? A lot easier to put a piece of smoked salmon with creme fraiche or sour cream on pepper potato chips---
Mary
I used Vt Creamery fomage blanc and mascarpone, decided to add the full 8 oz of each container, upped the capers a bit. Turn out exactly as it was discribed, lovely.
Deanna
Simple solution, as greek yogurt is a great substitute for fromage blanc, you can use a product called Greek sold by Kroger brand. Packaged same as 8 oz brick of cream cheese but is cream cheese & greek yogurt combined.
HW
Use Greek Yogurt in place of fromage blanc.
Sissy Ashby
Have never seen the reason for the hard boiled egg. Anyone know?
KristinT
I didn't have fromage blanc and used extra cream cheese and some creme fraiche. It turned out well. I topped with dill weed and served with crackers and some toasted french bread.
Karen B
I made this as written except I didn't add any salt. Everyone enjoyed it, and no one asked for the salt shaker. I had enough left over to top two baked potatoes the next night and thought that might have been the best application. Will definitely make again.
charlotte
Loved by all. Smoked trout, creme fraiche and a bit of greek yogurt instead of fromage blanc -- cream cheese, out of capers (shock, never happens here), minced fresh dill not too much, and minced chives. So easy, so perfect.
charlotte
This dip (substituting smoked trout) and the vegan onion cashew dip are my two all-time faves to bring to any gathering. This time used creme fraiche and always the hard-boiled egg for a something light but can't say what it adds but so good.
D. Foster
Is this made with cold-smoked or hot-smoked salmon? Recipe doesn't specify.
VickiZ
As others have noted, using greek yogurt instead of fromage blanc works perfectly. Very easy to make and super yummy. People gobbled it up.
Patrick in HTX
Prepared exactly as recipe directed. Perfection!
NRR
Used Greek yogurt instead of fromage blanc; otherwise followed exactly. Insanely good.
Shines
Top with finely diced red onion. No additional salt. Probs more yogurt / Crm cheese.
DC Foster
The recipe isn't specific. Is the salmon hot-smoked, or cold-smoked?
Judi
My husband makes a spread using whipped cream cheese, smoked salmon, red onion chopped intro small pieces, capers (rinsed off due to excessive salt) and lemon zest. YUMMY. Will have to try this one to compare.
Dan W
I know the theme is to "break out of the canape cliché", but I'm surprised no one mentioned putting this on bagel crisps (or even, simply, on bagels). PS: Check out the original article (link at the top) for two more interesting recipes!
DCBinNYC
Is that real Dom Perignon you're drinking with it?Given smoked salmon is upwards of $40/lb...the poor man's version is a chunk of leftover roasted/baked/broiled salmon, a shot of liquid smoke, and some cottage cheese. Certainly good enough for a weekend bagel if not New Year's eve. Capers, onion, tomato -- bon appetit!
Vonnie
I'm in Ireland - our smoked salmon is like your lox, so am I correct in thinking that this recipe requires what we would call 'hot smoked salmon'? From seeing references to cans of salmon, I'm wondering if that's what we would get in the supermarket if we buy canned salmon.It's hard figuring out these transatlantic differences sometimes!Thanks for any advice.
ingrid
i used salmon from the 2 5oz cans but probably could have used another one. I substituted goat cheese with cream cheese, added some red onions and escalations. I had to add some salt as the salmon was packed in water but not much. Could have used another tsp of capers but overall very tasty.
Ritva
I didn’t add extra salt. There was enough in the cheese and capers. I used 10% greek yoghurt instead fromage blanc. Easy and delicious!
Kathleen in CLE
Delicious! I used one of my favorite go-to spices, fennel salt, in place of both salt and fennel. Perfect!
Connie M
I have made this several times now and haven’t found anyone who doesn’t like it. It’s delicious and keeps well. I even added a tablespoon or two to an Alfredo sauce for pasta, really good.
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