Smoked Salmon Dip is a delicious and creamy starter that’s perfect for gatherings, parties, or just a cozy night in. With its rich flavors and easy preparation, this dip is sure to impress your guests and satisfy your cravings. Whether you’re a smoked salmon lover or just looking to try something new, this dip is a delightful way to enjoy seafood.
Why Make This Recipe
Making Smoked Salmon Dip is simple and quick. It uses fresh ingredients that combine to create a smooth and flavorful spread. This recipe is great for any occasion. You can serve it at parties, put it on a brunch table, or enjoy it as a snack at home. Plus, it’s versatile! You can pair it with crackers, bread, or veggie sticks, making it a perfect appetizer for everyone.
How to Make Smoked Salmon Dip
Ingredients:
- 200 g / 7 oz smoked salmon (or trout)
- 200 g / 7 oz Philadelphia cream cheese (full fat)
- 1/4 cup / 55g sour cream
- 1/4 cup / 60g mayonnaise
- 1/4 cup fresh dill (roughly chopped)
- 1/2 garlic clove (minced)
- 1 1/2 tsp lemon zest (1 lemon)
- 1 – 2 tbsp lemon juice
- Pinch of salt and pepper
Directions:
- Place all ingredients in a food processor, starting with 1 tablespoon of lemon juice.
- Use only a small pinch of salt at first because smoked salmon is already salty. Keep in mind the saltiness of the crackers you will be using.
- Blend the mixture until it’s fairly smooth, which should take about 10 seconds on high. Scrape the sides as needed.
- Taste the dip and adjust the lemon juice and salt if needed. Blend briefly again.
- Transfer the dip to a bowl, garnish with lemon slices and more dill if desired.
- Serve at room temperature with crackers. Melba toasts and mini crostinis are great options to enjoy with this dip.
How to Serve Smoked Salmon Dip
Serve Smoked Salmon Dip with a platter of your favorite crackers, bread slices, or vegetable sticks. It makes a great addition to a brunch, a party spread, or a casual gathering. For an elegant touch, you can also serve it with fresh herbs or lemon wedges for decoration.
How to Store Smoked Salmon Dip
If you have leftovers, store the Smoked Salmon Dip in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. Just give it a good stir before serving again, as it might thicken in the fridge.
Tips to Make Smoked Salmon Dip
- Use full-fat cream cheese for a richer and creamier dip.
- Adjust the garlic and lemon levels based on your taste preferences.
- If you like a bit of heat, consider adding a pinch of red pepper flakes for a spicy kick.
- For a chunkier texture, reserve some chopped smoked salmon to fold into the dip after blending.
Variation
You can switch things up by adding capers or diced red onions to the dip for added flavor. If you’re feeling adventurous, try using different herbs, like chives or parsley, instead of dill.
FAQs
1. Can I use fresh salmon instead of smoked?
Yes, you can use fresh salmon, but the flavor will be different. You might want to cook the fresh salmon first for best results.
2. Is there a dairy-free alternative for this dip?
Yes! You can use dairy-free cream cheese and yogurt to make a dairy-free version of this dip.
3. Can I freeze Smoked Salmon Dip?
It’s not recommended to freeze the dip as it may change the texture after thawing. It’s best enjoyed fresh or within a few days of making.
Smoked Salmon Dip
Ingredients
Main Ingredients
- 200 g smoked salmon (or trout) Can substitute with trout.
- 200 g Philadelphia cream cheese (full fat) Use full-fat for a richer dip.
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup fresh dill (roughly chopped) Can substitute with other herbs.
- ½ clove garlic (minced) Adjust according to taste.
- 1 ½ tsp lemon zest (1 lemon)
- 1 – 2 tbsp lemon juice Start with 1 tablespoon and adjust.
- 1 pinch salt Adjust based on saltiness of salmon.
- 1 pinch pepper
Instructions
Preparation
- Place all ingredients in a food processor, starting with 1 tablespoon of lemon juice.
- Use only a small pinch of salt at first because smoked salmon is already salty. Keep in mind the saltiness of the crackers you will be using.
- Blend the mixture until it’s fairly smooth, which should take about 10 seconds on high. Scrape the sides as needed.
- Taste the dip and adjust the lemon juice and salt if needed. Blend briefly again.
- Transfer the dip to a bowl, garnish with lemon slices and more dill if desired.
Serving
- Serve at room temperature with crackers, Melba toasts, and mini crostinis.
