The key to this recipe, besides the hot smoked salmon of course, is smoked paprika. Different than regular paprika, smoked paprika is potent and smokey. When combined with regular paprika it gives the aioli a balanced smokey and sweet aroma.
If you have never made your own homemade aioli, you might be surprised how uncomplicated it actually is. It is fresh, so make sure you store it in an air- tight container and use it within a week.
Smoked Paprika Aioli
*To make the aioli you will need an electric hand mixer. Makes approximately one cup. Prep time 10 min. You can also substitute the egg and oil for mayo for a quick and easy version.
- 1 large egg yolk
- 1/2 tsp salt
- Juice of 1 large lemon
- 1/8 tsp smoked & regular paprika miked (start with 1/8 and add more to taste at the end)
- 2 cloves garlic, minced
- 1 pinch ground mustard or 1/4 tsp wet mustard (optional)
- freshly ground black pepper
- 1 cup canola oil (or another mild flavoured oil)
Break the yolk in medium sized bowl and then combine all ingredients except the oil. Let it sit for a few minutes. Beat the mixture until the yolk is slightly thicker and then begin to slowly drizzle in the oil (very slowly in small batches) until the mixture is much thicker and stands up on its own (the consistency of dijon mustard). Taste, and season with more paprika, salt or pepper if required.
Smoked Salmon & Paprika Aioli Dip
*Serves approximately 8. Prep time under 10 min.
- 6 tablespoons of Aioli (or to taste)
- Salt and Pepper to taste
- 1 Bunch of chopped chives
- 1 Stick of chopped celery
- 2lb Smoked Salmon
Remove skin from salmon and place it in a bowl. Take a fork and break apart the chunks and mix until smooth (like you would a can of tuna). Add the aioli, celery and chives and mix until evenly distributed. Add salt and pepper to taste.