Jul 14 2026
Restaurants›The Library - inspired by the George Peabody Library›Smoked Salmon Dip Recipe

Smoked Salmon Dip Recipe

Inspired by The Library - inspired by the George Peabody Library
Time30m
Serves4

crispy capers, pickled onion, tarragon caper aioli, house chips

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Ingredients

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Dip Ingredients

Crispy Capers Ingredients

House Chips Ingredients

Method

Dip Preparation

  1. 1

    Mix the Dip

    In a mixing bowl, combine the smoked salmon, cream cheese, sour cream, fresh tarragon, capers, pickled onion, lemon juice, salt, and black pepper. Use a fork or a hand mixer to blend until smooth and creamy. Adjust seasoning to taste.

Crispy Capers Preparation

  1. 2

    Fry the Capers

    Heat a small skillet over medium heat and add the olive oil. Once hot, add the capers and fry until they become crispy and golden brown, about 3-4 minutes. Remove from the skillet and drain on a paper towel.

House Chips Preparation

  1. 3

    Prepare and Fry Chips

    Thinly slice the potatoes into rounds using a mandoline or sharp knife. Rinse the slices in cold water to remove excess starch, then pat them dry with a paper towel. In a deep pot, heat the vegetable oil to 180°C (350°F). Fry the potato slices in batches until they are golden brown and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still warm.

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