This creamy smoked salmon dip is one of those recipes that’s almost too easy to make. An absolute winner whether you’re looking for something to whip up for a quick lunch, a last minute gathering, or a fancy dinner party. Made with hot smoked salmon, cream cheese, fresh dill and shallots, it comes together in just 10 minutes and packs a flavour punch!

Serve it with crackers, toasted sourdough or fresh vegetables for a crowd-pleasing dip, or stir it through hot cooked pasta for a quick and satisfying meal. Whether you’re putting together a grazing board or looking for a simple recipe to meal prep ahead, this smoked salmon dip is one you’ll find yourself making again and again.

Jump to:

• Why You’ll Love This Recipe
• Ingredients & Substitutions
• Equipment You’ll Need
• Tips and Tricks
• Storage & Make-Ahead
• Serving Suggestions
• FAQs
• 📖 Recipe

Why You’ll Love This Recipe

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 pleaser, whether it be for a solo meal, or in the centre of the table while you’re entertaining a crowd.

• Great for entertaining: This smoked salmon dip looks impressive but couldn’t be easier to make, making it a reliable recipe whenever you’re hosting family or friends.
• Ready in just 10 minutes: No cooking required (other than using pre-cooked hot smoked salmon), this smoked salmon dip comes together in minutes, making it perfect for last-minute entertaining or a quick lunch.
• Creamy, fresh and full of flavour: Hot smoked salmon, cream cheese, crème fraîche, fresh dill, capers and lemon create a rich, tangy dip that’s balanced and packed with flavour.
• Perfect for more than just dipping: Serve it with crackers, toasted sourdough or crunchy vegetables, or toss it through hot cooked pasta for an easy, satisfying meal.
• Easy to make ahead: Prepare the dip in advance and keep it chilled until you’re ready to serve. It’s an ideal recipe for parties, grazing boards or meal prep throughout the week.

Ingredients & Substitutions

• Hot smoked salmon: The star of the recipe! Use hot smoked salmon (not cold smoked slices), remove the skin and gently flake it into bite-sized pieces. Easily substituted with hot smoked trout, or even tinned tuna or salmon if this is all that’s available to you.
• French shallot: Adds a mild onion flavour without overpowering the salmon. You can substitute with a small amount of finely diced red onion or spring onion if preferred.
• Fresh dill: Dill and smoked salmon are a classic pairing, adding freshness that balances the richness of the dip. Fresh dill is recommended, but a small amount of dried dill can be used in a pinch.
• Baby capers: Little bursts of salty, briny flavour.
• Lemon juice and zest: Fresh lemon please!
• Horseradish cream: Adds a gentle warmth and subtle bite without making the dip spicy. If you don’t have any, Dijon mustard makes a good substitute with a slightly different flavour or you can omit this ingredient.
• Cream cheese: Gives the dip its creamy texture. Full fat is best. For a lighter dip, use crème fraîche.
• Salt and black pepper: Season to taste.

Equipment You’ll Need

You don’t need any special equipment for this recipe, making it a great option when you need something quick and fuss-free.

• Sharp knife and chopping board: For finely dicing the shallot and chopping the fresh dill.
• Mixing bowl: A medium mixing bowl gives you plenty of room to combine all the ingredients without making a mess.
• Fork: Use a fork to gently flake the hot smoked salmon into bite-sized pieces before mixing everything together.
• Microplane or fine grater: Perfect for finely zesting the lemon without the bitter white pith.

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How to Make Smoked Salmon Dip

Step 1: Remove the skin from the hot smoked salmon and place the flesh into a medium mixing bowl. Using a fork, gently flake the salmon into bite-sized pieces.

Step 2: Add the finely minced shallot, chopped dill, baby capers, lemon juice, lemon zest, horseradish cream, salt, black pepper and crème fraîche. Stir everything together until well combined, taking care not to overmix so the salmon retains some texture.

Step 3: Serve immediately with crackers, toasted sourdough, cucumber slices or fresh vegetables, or refrigerate until ready to serve. For a quick lunch, you can also toss the dip through hot cooked pasta with a splash of reserved pasta water until creamy and silky.

Tips and Tricks

• Reserve a little dill for garnish: A sprinkle of fresh dill on top make the dip look fresh and inviting when serving to guests.
• Use hot smoked salmon: This recipe is designed for hot smoked salmon, which has a firmer, flaky texture and a richer flavour than cold smoked salmon. Be sure to remove the skin before flaking it into the dip.
• Finely dice the shallot: Cutting the shallot into very small pieces ensures it blends seamlessly into the dip without overpowering each bite.
• Don’t overmix: Gently fold the ingredients together so the smoked salmon stays in larger flakes, giving the dip a better texture.
• Taste before seasoning: Smoked salmon and capers can vary in saltiness, so taste the dip before adding extra salt.
• Let it chill before serving: While you can enjoy the dip straight away, refrigerating it for 30 minutes allows the flavours to meld together and makes it even more delicious.

Storage & Make-Ahead

This smoked salmon dip is a great make-ahead recipe, as the flavours continue to develop as it chills. If time allows, prepare it at least 30 minutes before serving to give the dill, lemon and smoked salmon time to meld together.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give the dip a quick stir before serving, as a little liquid may separate during storage. Freezing isn’t recommended, as the crème fraîche can split once thawed, resulting in a grainy texture. For the best flavour and consistency, enjoy the dip fresh or within a few days of making it.

Serving Suggestions

This smoked salmon dip is incredibly versatile and can be served in plenty of different ways, whether you’re entertaining or putting together a quick lunch.

• With crackers: A classic pairing that makes this dip perfect for parties, picnics and grazing boards.
• Spread on toasted sourdough or bagels: Top with extra dill, cracked black pepper and a squeeze of lemon for an easy breakfast or lunch.
• With fresh vegetables: Serve alongside cucumber, celery, capsicum or carrot sticks for a lighter option.
• As part of a grazing platter: Pair with cheeses, cured meats, olives, fresh fruit and crusty bread for an easy entertaining spread.
• Tossed through hot pasta: Stir the dip through freshly cooked pasta with a splash of reserved pasta water for a quick and creamy 10-minute meal.

FAQs

Can I use cold smoked salmon instead?

This recipe is designed for hot smoked salmon, which has a firm, flaky texture that holds up well when mixed through the dip. Cold smoked salmon will create a softer, smoother dip with a more delicate flavour. If you aren’t able to find hot smoked salmon (or trout), I’d suggest a good quality tinned tuna or salmon as an alternative.

Can I make smoked salmon dip ahead of time?

Absolutely! In fact, this dip tastes even better after it’s had time to chill. Prepare it up to a day in advance, cover and refrigerate until you’re ready to serve.

What should I serve with smoked salmon dip?

This dip is delicious served with crackers, toasted sourdough, bagels or fresh vegetable sticks. It also makes a great addition to a grazing board or can be stirred through hot cooked pasta with a splash of reserved pasta water for a quick and creamy meal.

How long does smoked salmon dip last in the fridge?

Stored in an airtight container, smoked salmon dip will keep in the refrigerator for up to 3 days. Give it a quick stir before serving if any liquid has separated.

Can I freeze smoked salmon dip?

Freezing isn’t recommended. The crème fraîche can separate once thawed, resulting in a grainy texture. For the best flavour and consistency, enjoy the dip fresh or within a few days of making it.

📖 Recipe