New This Month

Salmon Dip

Poached salmon makes for a luxurious dip high in heart-healthy omega-3 fatty acids; endive petals are edible spoons.

  • Servings: 6
  • Yield: Makes about 1 cup

Photography: Elizabeth Watt

Source: Martha Stewart Living, July 2006


  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1 salmon fillet (8 ounces), skin on
  • 2 ounces Neufchatel cheese, or whipped light cream cheese (1/4 cup), room temperature
  • 1/2 ounce smoked salmon, finely chopped (about 2 tablespoons)
  • 1 tablespoon sliced scallion (white and pale-green parts only; sliced 1/4 inch thick)
  • 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 4 heads Belgian endive, leaves separated


  1. Put wine into a medium skillet. Add salmon, and cover with lid. Poach salmon over medium-high heat until it is opaque, 6 to 8 minutes.

  2. Remove from heat. Let salmon cool completely in poaching liquid. Transfer salmon to a plate. skin. Using a fork, flake salmon into large pieces.

  3. Stir together cheese, smoked salmon, scallion, lemon zest and juice, mustard, and salt in a bowl; season with pepper. Stir in flaked salmon. Serve dip with endive leaves.

Cook's Notes

Dip can be refrigerated in an airtight container up to 1 day.

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