Smoked Salmon Dip

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Smoked Salmon Dip

Serves 4  | Prep Time: 15 minutes | Cook Time: none

 Most dips contain tons of unnecessary ingredients designed for shelf stabilization. Not this one; serve with black sesame flax crackers (store bought works too) as an appetizer. Use leftovers to make an amazing sandwich with cucumbers and picked onions. 


  •  Zest and juice of one lemon
  • 1 large shallot, minced
  • 1 container(about 8oz) quark; an Eastern European style fresh farmers cheese (or whole milk Greek yogurt)
  • 1/2 bunch dill,  roughly chopped
  • 1 bunch chives (divided)
  • 1 pound smoked salmon (preferably wild) torn into small pieces

Chef Tips

The picture you see has a salmon skin crumble on top. Send me an email and I can guid you on how to make it. Note, if your smoked salmon comes with skin that’s all you’ll need. You can also use cooked salmon if you don’t like the smokiness.


Step 1

Combine the zest , juice of the lemon, shallot and a pinch of salt in a large bowl. Let sit 5 minutes so the shallots can be soften. Mix in the quark, dill and half the chives. Add in the smoked salmon and mix with a fork to break up just like you’re making tuna fish. Place into a bowl and sprinkle with the rest of the chives.