Grilled Smoked Salmon Dip with Crispy Shallots

How to Make Grilled Smoked Salmon Dip with Crispy Shallots

1. 1

   Step 1: Prep bread, herbs and lemon

   Active 12 min

   Slice the baguette crosswise into about 20 slices, each roughly 1/2 inch thick; arrange on a tray. Zest then juice the lemon into a small bowl and set aside. Chop the fresh dill and place it with the lemon. Reserve 1 tablespoon of the extra-virgin olive oil for brushing the slices later; the remaining oil will be used for frying the shallots. Sprinkle the baguette slices lightly with 1/2 teaspoon of the kosher salt (reserve the rest to finish the dip and shallots).

   For this step

   • 1 small (10–12 oz) baguettesmall baguette (10–12 oz)
   • 3/4 cupextra-virgin olive oil
   • 1 mediumlemon (zest + juice)
   • 2 tbspfresh dill, chopped
   
2. 2

   Step 2: Fry the shallots until crisp

   Active 6 min · Passive 8 min

   In a small heavy-bottomed saucepan, pour about 2/3 cup of the reserved extra-virgin olive oil and heat over medium (aim for a surface temperature of roughly 325–350°F / 160–175°C if you have a thermometer). Add the thinly sliced shallots in batches so they float and don't overcrowd; fry, stirring occasionally, until deep golden-brown and crisp, 2–4 minutes per batch. Use a slotted spoon to transfer shallots to a paper towel-lined plate, sprinkle with 1/4 teaspoon kosher salt, and let cool to crisp (cooling time helps them firm up). Save the oil for another use or discard once cooled.

   For this step

   • 2 mediumshallots, thinly sliced
   
3. 3

   Step 3: Quick-smoke and cook the salmon on the grill

   Active 12 min · Passive 3 min

   Set up the grill for medium heat (about 350–400°F) and create a small smoke packet with 2 tablespoons wood chips wrapped in foil with a few holes (or use a smoker box). Place the packet directly over a heat source until it starts smoking, then put the salmon on the opposite side of the grill (indirect) and close the lid so it gets smoke for 6–8 minutes. Move the salmon to direct heat or a hotter zone to finish cooking until the thickest part reaches 145°F (63°C) on an instant-read thermometer, about 4–6 more minutes depending on thickness. Remove and let rest 3 minutes, then flake into bite-size pieces with a fork.

   For this step

   • 8 ozsalmon fillet, skin-on or skinless, raw
   
4. 4

   Step 4: Whip the smoked salmon dip

   Active 8 min · Passive 20 min

   In a bowl or food processor, combine the softened cream cheese (8 oz), sour cream (1/4 cup), lemon zest and about 1 tablespoon lemon juice (adjust to taste), 2 tablespoons chopped dill, 1/4 teaspoon freshly ground black pepper, and the remaining 3/4 teaspoon kosher salt. Add the flaked smoked salmon and pulse or whisk until the mixture is smooth but still has visible salmon pieces—you want a spreadable, scoopable texture. Taste and adjust lemon, salt, or dill. Chill the dip at least 20 minutes to let flavors meld (longer if making ahead).

   For this step

   • 8 ozcream cheese, softened
   • 1/4 cupsour cream
   • 1/4 tspfreshly ground black pepper
   
5. 5

   Step 5: Grill the crostini

   Active 8 min

   Brush both sides of each baguette slice lightly with the reserved 1 tablespoon extra-virgin olive oil and place on the hot grill over direct heat. Grill until well-charred at the edges and crisp, about 1–2 minutes per side (watch closely so they don't burn). Transfer the grilled slices to a tray and, while still warm, sprinkle with a light pinch of kosher salt.
   
6. 6

   Step 6: Assemble and serve

   Active 5 min

   Spoon or pipe about 1½ tablespoons of the chilled smoked-salmon dip onto each grilled baguette slice, then top each crostini with a small cluster of the crispy shallots and an extra dill sprig if you like. Serve immediately so the crostini stay crisp. Makes 20 finished crostini; serve 2 crostini per serving (serves 10).
   

1. Slice the baguette crosswise into about 20 slices, each roughly 1/2 inch thick; arrange on a tray. Zest then juice the lemon into a small bowl and set aside. Chop the fresh dill and place it with the lemon. Reserve 1 tablespoon of the extra-virgin olive oil for brushing the slices later; the remaining oil will be used for frying the shallots. Sprinkle the baguette slices lightly with 1/2 teaspoon of the kosher salt (reserve the rest to finish the dip and shallots).
2. In a small heavy-bottomed saucepan, pour about 2/3 cup of the reserved extra-virgin olive oil and heat over medium (aim for a surface temperature of roughly 325–350°F / 160–175°C if you have a thermometer). Add the thinly sliced shallots in batches so they float and don't overcrowd; fry, stirring occasionally, until deep golden-brown and crisp, 2–4 minutes per batch. Use a slotted spoon to transfer shallots to a paper towel-lined plate, sprinkle with 1/4 teaspoon kosher salt, and let cool to crisp (cooling time helps them firm up). Save the oil for another use or discard once cooled.
3. Set up the grill for medium heat (about 350–400°F) and create a small smoke packet with 2 tablespoons wood chips wrapped in foil with a few holes (or use a smoker box). Place the packet directly over a heat source until it starts smoking, then put the salmon on the opposite side of the grill (indirect) and close the lid so it gets smoke for 6–8 minutes. Move the salmon to direct heat or a hotter zone to finish cooking until the thickest part reaches 145°F (63°C) on an instant-read thermometer, about 4–6 more minutes depending on thickness. Remove and let rest 3 minutes, then flake into bite-size pieces with a fork.
4. In a bowl or food processor, combine the softened cream cheese (8 oz), sour cream (1/4 cup), lemon zest and about 1 tablespoon lemon juice (adjust to taste), 2 tablespoons chopped dill, 1/4 teaspoon freshly ground black pepper, and the remaining 3/4 teaspoon kosher salt. Add the flaked smoked salmon and pulse or whisk until the mixture is smooth but still has visible salmon pieces—you want a spreadable, scoopable texture. Taste and adjust lemon, salt, or dill. Chill the dip at least 20 minutes to let flavors meld (longer if making ahead).
5. Brush both sides of each baguette slice lightly with the reserved 1 tablespoon extra-virgin olive oil and place on the hot grill over direct heat. Grill until well-charred at the edges and crisp, about 1–2 minutes per side (watch closely so they don't burn). Transfer the grilled slices to a tray and, while still warm, sprinkle with a light pinch of kosher salt.
6. Spoon or pipe about 1½ tablespoons of the chilled smoked-salmon dip onto each grilled baguette slice, then top each crostini with a small cluster of the crispy shallots and an extra dill sprig if you like. Serve immediately so the crostini stay crisp. Makes 20 finished crostini; serve 2 crostini per serving (serves 10).