Smoked Salmon Dip
2 cans Fishwife Smoked Salmon, flaked
4 ounces cream cheese
1/4 cup Greek yogurt or sour cream
1/4 cup mayonnaise
1/4 cup freshly chopped herbs (dill, parsley, chives, basil, or a mix), plus more for garnish
1/4 cup finely chopped red onion
1 lemon, zested and juiced
Kosher salt, to taste
Freshly ground black pepper, to taste
Graza Extra Virgin Olive Oil, for drizzling
Lady & Larder crackers, for serving
In a medium bowl, mix salmon, cream cheese, yogurt, mayonnaise, herbs, red onion, lemon zest, and lemon juice. Season with salt and pepper to taste. Transfer to a serving bowl and garnish with fresh herbs and Graza olive oil. Serve with crackers and crudite immediately. Store dip in an airtight container for up to 2 days.
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