Smoked Salmon Dip
A delicious and creamy starter perfect for gatherings, this Smoked Salmon Dip offers rich flavors and is easy to prepare, making it a delightful appetizer for any occasion.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Stir before serving as it may thicken in the fridge. For variations, try adding capers or diced red onions for added flavor.