Kosher Salmon Dip
My grandmother always had canned salmon in her pantry and I always wondered what she did with it. I never saw her make sandwiches with it and she always bought fresh lox from her fish monger, so where did all the canned salmon go? And then I remembered her kosher salmon dip. I’m surprised it took me that long to put two and two together–I just never associated this delicious dip with canned salmon.
This is so easy to make and it’s perfect with crackers (where would Jews be without our Ritz crackers, I ask you?) and it’s delicious on those little squares of rye or pumpernickel bread that you can get for cocktail parties. It’s even good on date nut bread. I know that sounds crazy, but it’s true.
This takes just a few minutes to make but it has to be thoroughly chilled before serving.
Prep Time: 10 minutes
- 3 5 oz. cans salmon in water drained Kosher Redhead wild Alaska sockeye salmon
- 2 tbsp. lemon juice
- 1/4 cup scallions, diced
- 1/4 cup cucumber, diced peeled or unpeeled
- 1/2 cup mayonnaise you can add more or less to your preference
- 1 tbsp. cider vinegar
- 1/2 tsp. paprika
- pinch of freshly ground black pepper
- dash Tobasco sauce
- chopped dill for garnish (optional)
Drain salmon and put into a large bowl. Flake well with a fork and mash so that the salmon is in mostly small, fine pieces.
Add the vinegar, scallions, and cucumber and mix well. In a small bowl, combine the mayonnaise, lemon juice, Tobasco sauce, paprika and a pinch of freshly ground black pepper. Add to the salmon mixture and combine until everything is well coated. Taste and adjust with more mayonnaise if necessary.
Refrigerate until ready to serve. Serve with crackers, crudite and small rounds or squares of pumpernickel or rye bread. Garnish with dill (optional).
- Jodi Luber