I wanted to name this dip after my friend Tina’s sweet daughter Mikyla. It is her absolutely favorite thing I make when we go to visit them at their farm in Gladwin, Michigan. My husband hot smokes salmon for us or we have also used purchased smoked salmon. This is a super quick dip to put together and it’s smokey and delicious on crackers, celery, or with endive as an elegant option. We usually eat this as an appetizer around the firepit or maybe watching our Detroit Tigers but this would be excellent at a ladies lunch or brunch. This recipe easily doubles. I double or triple the recipe for Mikyla because she takes it for work for her lunches and if I don’t no one else gets any!! Love you Mikyla!!
- cutting board
- sharp knife
- 8 oz pieces of smoked salmon*
- One stalk of celery dices
- Zest of one lemon
- juice of 1/4 lemon*
- One small shallot diced*
- Tablespoon of fresh dill
- 1/2 cup of lite mayo
- 1/8 teaspoon of pepper
- 1/8 teaspoon of salt
- Crackers, cut veggies or endive
Break the smoked salmon into chunks with your hands. Smash the salmon with a fork until it flakes into small chunks. Zest your lemon, add your diced shallot, celery, dill, lemon juice, salt, pepper and mayo. Refrigerate for at least an hour so the flavors meld together.
DELISH TIP 1: I love shallots. If you dont have them use an onion. Sweet onions would be awesome.
DELISH TIP 2: Test the smokiness and saltiness of your salmon. You may not need to add as much salt as I did, or you may need to add more.
DELISH TIP 3: I use Light mayo. You may use whatever you like!
DELISH TIP 4: Use your lemon to taste also. Sometimes the lemons are super juicy and sometimes not. YOu can make a lemon juicier by putting it in the microwave whole for 10 seconds!