Sesame Salmon Dip

This is the salmon dip for people who find the mayo-and-cream-cheese versions too rich. The base is strained yogurt: line a sieve with paper towels, spoon in plain yogurt, and let it drain in the fridge until it firms up into something close to soft cream cheese, thick and tangy and a fraction of the weight.

Canned salmon does the rest, mashed bones and all. Don’t pick those soft little bones out, they crush right in and quietly add a hit of calcium.

From there it is all texture and brightness: scallions and celery for crunch, garlic for bite, toasted sesame seeds for a nutty backbone, and a dash of hot sauce to keep things lively.

The chill is not optional. A few hours in the fridge firms the dip and lets the flavors marry, so it tastes far more than the sum of its parts.

Scoop it with crackers or a pile of cut vegetables.

Kitchen Tips

• Start the yogurt straining the night before; it needs hours to thicken properly.
• Toast the sesame seeds in a dry pan until fragrant for the deepest nutty flavor.
• Mash the salmon bones thoroughly; they soften completely and you won’t notice them.

Variations

• Stir in fresh dill, parsley, or chives for a herby spread.
• Add a squeeze of lemon and a little zest for extra brightness.
• Swap in smoked salmon for a richer, smokier dip.