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  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ cup cream cheese at room temperature
  • 1 tablespoon worcestershire
  • 1 tablespoon Tabasco
  • 2 tablespoons red wine vinegar
  • Zest and juice from 1 lemon
  • ½ cup diced celery
  • ½ cup chopped green onion
  • ½ cup diced red onion
  • ¼ cup chopped pickles
  • 1 tablespoon capers
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Pinch chopped fresh tarragon
  • Salt and pepper to taste
  • 2 pounds smoked salmon
  • Chips or crackers for serving

In a large bowl, whisk mayonnaise, sour cream, cream cheese, worcestershire, Tabasco, vinegar, lemon zest, and lemon juice until combined. Fold in celery, onions, pickles, capers, and herbs. Season with salt and pepper to taste. Add salmon to mixture, breaking up meat into chunks as you fold it in. Serve with chips or crackers.

  • Recipe by chef Chris Ten Eyck of Salt Traders Coastal Cooking, Round Rock, Texas

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