scorecardresearch

Recipe for salmon dip

(Food styling by sheryl Julian and valerie Ryan; Photos by Aram Boghosian for The Boston Globe)

Serves 8

Hot smoked salmon looks like a piece of cooked salmon with a darker color; the salmon most people use for bagels and lox is generally cured and cold-smoked. Serve with bagel chips, radishes, endive, and small cucumbers.

1package (4 ounces) hot smoked salmon or roast smoked salmon
1cup ricotta cheese
1tablespoon finely chopped onion
Salt and black pepper, to taste
Pinch crushed red pepper
Squeeze of lemon juice
2tablespoons capers (for garnish)
1tablespoon chopped fresh parsley (for garnish)

1. In a food processor, work the salmon and ricotta until smooth. Add the onion, salt, black pepper, red pepper, and lemon juice. Work just until the mixture is well blended. Taste for seasoning and add more salt and red pepper, if you like.

2. Pack the mixture into a shallow dish, smooth the top, and cover tightly. Refrigerate for at least 4 hours or for up to 2 days. Garnish with capers and parsley.

Advertisement



Sheryl Julian

The recipes:

- Small party plates

- Recipe for pickled shrimp

- Recipe for dates stuffed with salty nuts

- Recipe for sauteed squid with harissa aioli

- Recipe for dukkah-crusted lamb chops

- Recipe for mini banh mi with pork, slaw, and sriracha mayo

- Recipe for bagel chips

- Recipe for cream cheese and olive log

- Recipe for baked feta with tomatoes