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Light Smoked Salmon Dip with Crostini

For the Salmon Dip:

½ cup greek or plain yoghurt

¼ cup light mayonnaise
½ clove garlic, grated or crushed to a paste
Salt + Pepper to taste
Juice of ½ lemon, if required

3 spring/ green onions, finely sliced
125 g (approximately) hot smoked salmon

Small handful of fresh chives, snipped, to garnish

For the Crostini:

1, slightly stale, French baguette
Olive oil

1 clove of garlic, halved lengthwise


To make the crostini, preheat oven to 400 F.

Slice the bread into ¾ inch slices at a slight angle. Brush lightly with the olive oil on both sides, and place in one layer on a baking sheet.

Bake in the oven for about 8 minutes, turning them over once. They should be a light golden colour.

Take out of the oven, and while still warm, rub a cut garlic clove on one side. Leave to cool.

To make the salmon dip, whisk the yoghurt, mayonnaise and garlic. Season to taste with salt and pepper. Add a little lemon juice to taste.

Whisk together again. Add the sliced green onions and the flaked hot smoked salmon, and stir together, using a fork, until the dip is well mixed. Taste and adjust seasoning.

Sprinkle over the chives to garnish. Serve with the crostini.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise