French Dill Salmon Dip

Butter of France: This high-quality French butter is a key ingredient in this recipe, known for its rich flavor and creamy texture. With a higher butterfat content than most American butters, it adds a luxurious depth to both the dip and the crispy garlic topping. If you can't find Butter of France, you can substitute it with another European-style butter, which also has a higher fat content and similar richness. However, the unique flavor of French butter truly elevates the dish.

Sockeye Salmon: Sockeye salmon is prized for its vibrant color, firm texture, and rich taste. It's an ideal choice for this dip because of its high oil content, which contributes to a moist and flavorful final product. If sockeye isn't available, you can substitute it with other types of wild-caught salmon, like coho or king salmon. Avoid farmed salmon, as it tends to be less flavorful and not as firm.

Cornichons: These tiny, tangy French pickles add a delightful crunch and acidity that perfectly complements the creamy salmon dip. Their sharpness cuts through the richness of the dish, providing a balanced flavor profile. If you can’t find cornichons, you can substitute them with regular pickles, but choose ones that are tart and crisp, like gherkins, to maintain that bright, acidic note.

Use Butter of France for Maximum Flavor: French butter is renowned for its high butterfat content and rich, creamy flavor. It adds an unparalleled depth to the dip, making it more luxurious and satisfying. If you want to elevate the dip further, opt for unsalted French butter to control the salt levels and let the fresh herbs and salmon shine.

Cook the Salmon Low and Slow: Sockeye salmon is delicate and can easily become overcooked. Cooking it over low heat while basting with French butter ensures the fish stays tender and moist. This method also prevents the salmon from drying out, maintaining its rich flavor and flaky texture.

Chill for Optimal Flavor: Letting the dip chill for at least an hour (or overnight) allows the flavors to meld together. The acidity from the lemon juice, the richness of the French butter, and the herbs all need time to infuse into the salmon, making the dip taste even better.

Adjust the Seasoning After Chilling: After the dip has chilled, give it a taste and adjust the seasoning if needed. Sometimes, the flavors can mellow in the refrigerator, so you may want to add a bit more lemon juice, dill, or salt before serving.

Crispy Garlic Topping Tip: When making the crispy garlic topping, keep the heat low to avoid burning the garlic. French butter has a lower water content, so it browns quickly, enhancing the garlic's flavor. Drain the garlic on paper towels to keep it crispy until you're ready to garnish the dip.