Salmon Dip
- ½ cup dry white wine, such as Sauvignon Blanc
- 1 salmon fillet (8 oz.), skin on
- 2 ounces Neufchâtel cheese or whipped light cream cheese (1/4 cup) at room temperature
- ½ oz. smoked salmon, finely chopped (about 2 tablespoons) – I used almost double
- 1 tablespoon sliced scallion (white and pale green parts only; sliced ¼ inch thick)
- 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon coarse salt
- Freshly ground pepper
- 4 heads Belgian endive, leaves separated
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.
Remove from heat. Let salmon cool completely in poaching liquid. Transfer salmon to a plate. Remove skin. Using a fork, flake salmon into large pieces.
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. Dip can be refrigerated in an airtight container for up to a day (I thought it tasted better after sitting over night and then kept leftovers in the refrigerator for several days)
- Serves 6: Makes about 1 cup
(Living, June 2006)