If you’re anything like me, you buy some hot smoked salmon and eat it as-is. Maybe you’ll put it on top of a salad or on crackers, but you just eat it – because it’s pretty great all alone. But if you’re looking for something different to do with hot smoked salmon, this salmon salad is absolutely divine and makes an amazing sandwich or dip served with crackers or toast points. This salmon salad is perfectly chunky and creamy and would be an elegant addition to an appetizer table at a party.
In this recipe, it’s important to use hot smoked salmon rather than cold smoked salmon because it’s all about the firm mouthfeel and smoky flavor. If you’re not sure, look for the firm fillet of salmon rather than the raw-looking slices of salmon. You can also ask your fishmonger to be sure.
I used fresh parsley and tarragon in this version, but you could always mix it up with some fresh dill or any other fresh herbs you like.
4 oz. hot smoked salmon, flaked
2 Tbsp. Dijon mustard
4 c. mayonnaise
Juice from ½ lemon
2 green onions, sliced
¼ c. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
Red pepper flakes to taste
Combine all ingredients in a bowl and stir gently to combine. Serve on a sandwich, with crackers, on a salad or all alone.