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Smoked salmon with cream cheese is certainly not revolutionary, but they have taken all of my favorite parts of a traditional Sunday bagel brunch (which is a very big deal in our family) and pulled it together in, dare I say, an extremely elegant way. We use a sliced smoked salmon from IKEA, but you could certainly sub this out with any canned smoked salmon flakes that you can find locally. Don’t skimp on the red onion and radishes, though! You need that sharp bite to contrast all the creaminess.
This is exactly the type of food I crave, and I know I’ll be making it again and again and again.
- 4 ounces cream cheese
- 1 lemon zest
- 1 pound smoked salmon, skin removed, flaked, divided
- 2 large radishes, trimmed, finely chopped
- 1/3 cup finely chopped red onion
- 3 tablespoons finely chopped chives
- Bagel chips or pumpernickel bread (for serving)
Line a 16oz ramekin with plastic wrap, pressing it along the bottom and up the sides. Pulse cream cheese and, lemon zest in a food processor until well combined and creamy.
Press a third of smoked salmon spread into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon spread, making an even layer, then scatter radish over. Spread the next layer cream cheese mixture over red onion and finish with a layer of the remaining salmon. Repeat it again then cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors mold.
Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic wrap. Top with chives. Serve with bagel chips for spreading over.