![Smoked salmon dip with crostini and white wine](https://cdn.statically.io/img/www.foodandwine.com/thmb/JNiI2Fs3iSbpf88n7Zcd8TO4N1Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/smoked-salmon-dip-FT-RECIPE0621-96f49164810f43818c808e6570512aa2.jpg)
Ingredients
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1 large (2 ounces) shallot, quartered
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8 ounces cold-smoked salmon
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1/3 cup mayonnaise
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1/3 cup sour cream
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4 ounces cream cheese, softened
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2 teaspoons grated lemon zest plus 2 tablespoons fresh juice (from 1 large lemon)
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2 tablespoons chopped fresh chives, plus more for garnish
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1 tablespoon chopped fresh dill, plus more for garnish
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2 teaspoons drained non-pareil capers, coarsely chopped
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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Pita chips or bagel chips
Directions
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Pulse shallot in a food processor until finely chopped, about 12 pulses. Add salmon; pulse until mixture is finely chopped, 8 to 10 pulses. Transfer half of the mixture (3/4 cup) to a large bowl, and set aside. Add mayonnaise, sour cream, cream cheese, lemon zest, and lemon juice to remaining salmon in food processor; process until mixture is smooth and creamy, about 20 seconds, stopping occasionally to scrape down sides of bowl.
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Transfer creamy salmon mixture to finely chopped salmon mixture in large bowl. Add chives, dill, and capers; gently fold ingredients together until incorporated. Season to taste with salt and pepper. Transfer dip to a serving bowl. Garnish with additional chives and dill. Serve.
Make ahead
Dip may be stored in an airtight container in refrigerator up to 1 week.