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.
4 servings
2
¼
2
½
2
1
2
Drain two 3.5–4-oz. cans oil-packed smoked salmon in a fine-mesh sieve set over a small bowl. Place 1 Tbsp. drained salmon oil in a medium bowl; discard remaining drained salmon oil. Remove any skin from salmon and discard (or eat!).
Add ¼ cup mayonnaise, 2 Tbsp. coarsely chopped cornichons, ½ tsp. finely grated lemon zest, 2 tsp. fresh lemon juice, 1 tsp. sambal oelek, and 2 dashes vinegar-based hot sauce to salmon oil in bowl and mix to combine; season with freshly ground pepper. Add salmon and mix well with a fork until incorporated into dressing and mixture is homogeneous. Taste dip and stir in more mayonnaise, lemon zest, lemon juice, sambal oelek, and/or hot sauce if desired and season with kosher salt and more pepper if needed.
Transfer dip to a serving bowl; top with thinly sliced cornichons. Serve with toasted bread or crackers and crudités.
