We like Ducktrap River of Maine brand hot-smoked salmon, available at most grocery stores, for its nice balance of salty and sweet.
Ingredients
-
2 tablespoons extra-virgin olive oil
-
1 cup chopped yellow onion
-
8 ounces (1 ½ cups) flaked hot-smoked salmon
-
¼ cup chopped fresh dill, plus more for garnish
-
¼ cup mayonnaise
-
1 teaspoon Dijon mustard
-
2 tablespoons fresh lemon juice, plus ½ teaspoon lemon zest
-
Matzoh, for serving
Description
-
In a medium skillet, heat olive oil over medium. Add onion and saute until golden, about 10 minutes. Let cool slightly; transfer to a food processor with salmon, dill, mayonnaise, mustard, and lemon juice and zest. Pulse until just combined. Transfer to serving dish and garnish with more dill. Serve with matzoh or store in refrigerator, covered, up to 3 days.
