Smoked Salmon Dip
This creamy smoked salmon dip is made with hot smoked salmon, cream cheese, fresh dill, capers and lemon for an easy appetiser that's ready in just 10 minutes. Perfect for entertaining, grazing boards or served as a quick lunch with crackers, toasted sourdough or stirred through pasta.
Servings: 6 people
Equipment
- 1 Spatula
Ingredients
- 150 g hot smoked salmon skin removed
- ½ French shallot finely minced
- 3 sprigs dill stems removed and finely chopped
- 2 tablespoon baby capers
- 20 mL lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon horseradish cream
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 125 g cream cheese softened
Instructions
- Add salmon fillet to a bowl and break up gently using a fork.
- Add shallot, dill, capers, lemon juice and zest, horseradish, seasoning and cream cheese. Stir well until everything is combined.
- Serve with crackers, sourdough bread or mini cucumbers. Alternatively, add in freshly cooked hot pasta and a splash of pasta water and you've got a delicious smoked salmon pasta dish.
Notes
- Use hot smoked salmon: This recipe is designed for hot smoked salmon as it has a firmer texture that flakes beautifully into the dip. Substitute with hot smoked trout, or tinned salmon or tuna in a pinch.
- Make ahead: This dip can be prepared up to 24 hours in advance and stored in the refrigerator until ready to serve. The flavour only gets better as it chills.
- Adjust the seasoning: The saltiness of smoked salmon can vary between brands, so taste the dip before adding any extra salt.
- Serving ideas: Enjoy with crackers, toasted sourdough, bagels or fresh vegetables, or stir through hot cooked pasta for a quick lunch.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.