Smoked Salmon Dip

This smoked salmon dip is the kind of appetiser that feels a little bit fancy without any of the fuss. Smooth, creamy, and deeply savoury, it’s made for spreading thickly on crackers, dolloping onto cucumber or piling high on toasted sourdough bread.

Think of the flavours of a smoked salmon bagel you would order at the deli, transformed into a dip. This one is an absolute crowd please, perfect for entertaining and I can guarantee your guests will be asking for the recipe before the main course.

A note: you may notice that the images in this post are wonderfully bold and colourful! I was generously gifted some beautiful table-setting pieces from the glorious, Melbourne-based brand Sage and Clare. Thank you so much!

Details on the products featured: Margot Tablecloth - Forest, Claire Napkin Set - Jade, Hema Crochet Placemat Set

Not your average salmon

This recipe uses hot smoked salmon. Perhaps a less common ingredient than the cold smoked version, it's equally delicious and endlessly versatile once you know what to do with it. Hot smoked salmon is cooked low and slow over wood, giving it a flaky texture and a rich, savoury depth.

It’s absolutely the kind of ingredient that does a lot of heavy lifting! Stir it through pasta, flake it into salads, or fold it into creamy dips and spreads. Hot smoked salmon is fully cooked, whereas cold smoked salmon is often still in its curing process, leading to a softer, silkier texture and a more subtle, nuanced flavour. While they are both equally as delicious, this smoked salmon dip uses hot smoked salmon, although l encourage you to experiment if you feel so inclined!

Like a bagel, but better

This dip takes all the best bits of a classic deli-style smoked salmon bagel and folds them into one creamy, scoopable bite. There’s the briny pop of capers, the freshness of dill, a hit of lemon, and that rich, smoky salmon, all brought together with silky crème fraîche. It’s the kind of thing you can throw together in minutes, but will always be a hit with your guests. Serve it with crackers, sourdough or crudités; whatever needs a little lift.

More Than Just a Dip

While it’s excellent with something crunchy on the side, smoked salmon dip can go far beyond a simple dinner party appetiser. Stir it through warm pasta for a quick, creamy weeknight dinner, or toss it through boiled potatoes with a handful of herbs for an easy twist on potato salad. It’s also brilliant spread into a sandwich. Think tuna sub energy, but fresher, fancier, and with a bit more flair. However you use it, it brings big flavour with barely any effort.

Ingredients

• Hot smoked salmon
• French shallot
• Fresh dill
• Capers
• Lemon juice and zest
• Horseradish cream
• Salt and freshly cracked black pepper
• Crème fraîche

See recipe card below for quantities.

Tips and Variations

• Swap the hot smoked salmon for smoked ocean trout, or try a 50/50 mix of hot and cold smoked salmon for a variation on texture and flavour.
• No crème fraîche? Sour cream works just as well, or even a thick Greek yoghurt in a pinch.
• Switch up the allium: red onion, spring onion or chives can be substituted for shallots.

Equipment

• Knife
• Chopping board
• Bowl
• Spoon
• Serving platter

Watch the video here. If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!