I’ve made this dip twice: once with left over cooked salmon and once with smoked salmon. It was delicious both ways.
This is one of my classic ‘rustic’ recipes- meaning measurements are suggestions and you should add/subtract ingredients to your liking and it will still work out. Each time I made it I used a different yogurt. The second time I made it I was out of capers, so I diced up cornichon’s instead- still good.
It’s a great way to get those omega’s in deliciously.
Left-over Salmon Dip
1 cup cooked or smoked salmon
1/4 cup finely diced white onion
2 tbls capers (or pickles)
2-3 spoonful’s of plain yogurt (coconut or Greek)
1 tsp grainy mustard or horseradish
2 tbls extra virgin olive oil
1 tsp lemon juice
fresh black pepper
Smoosh the salmon between your fingers. Add all the ingredients into a bowl and mix it well.0