Description
Easy Smoked Salmon Dip is a creamy, flavorful appetizer made with hot smoked salmon, cream cheese, sour cream, and fresh herbs. Perfect for serving with crackers or fresh vegetables, this simple recipe comes together quickly and can be enjoyed immediately or after chilling overnight for enhanced flavors.
Ingredients
Scale
Salmon Dip Base
- 8 ounces hot smoked salmon (225g)
- 1 cup cream cheese, softened (8 oz)
- 1/2 cup sour cream (120g)
- 1/2 cup mayonnaise (120g)
- 1 heaped tablespoon minced shallot (from half a small shallot)
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce or Pickapeppa sauce
- 5 twists fresh ground black pepper
- 1/8 teaspoon fine sea salt
Herbs
- 2 tablespoons finely chopped fresh chives, plus more for garnish
- 1 tablespoon finely chopped fresh dill, plus more for garnish
Instructions
- Beat the cream cheese: In a stand mixer or a large mixing bowl with an electric hand mixer, beat the softened cream cheese on medium-low speed until creamy, about 30 seconds to 1 minute.
- Make the dip: Scrape the bottom and sides of the bowl, then add sour cream, mayonnaise, minced shallots, fresh lemon juice, Worcestershire sauce, fresh ground black pepper, and fine sea salt. Mix on low speed until fully blended.
- Add the salmon: Flake the hot smoked salmon, removing any skin, and add it to the mixture. Mix on low speed until evenly incorporated. If using cold smoked or cured salmon, finely chop it before adding.
- To finish: Scrape down the sides and bottom of the bowl, then add the chopped chives and dill. Mix on the lowest speed just to combine the herbs without bruising them. Remove the dip from the mixer and transfer to a serving bowl. Garnish with a few extra chopped herbs on top. Serve immediately or refrigerate overnight for enhanced flavor.
Notes
- Store the dip in an airtight container in the refrigerator for up to 4 days.
- Before serving after refrigeration, stir well and let the dip sit at room temperature for 20 minutes to become easily spreadable.
- Avoid freezing the salmon dip as it may affect texture and flavor.
- Use room-temperature cream cheese for easier mixing and creamier texture.
- Hot smoked salmon is firm and flaky, great for this recipe; cold smoked salmon should be finely chopped and may produce a different texture.
Nutrition
- Serving Size: 1/4 cup
- Calories: 258 kcal
- Sugar: 1.1 g
- Sodium: 196 mg
- Fat: 20.3 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 12.8 g
- Trans Fat: 0 g
- Carbohydrates: 3.4 g
- Fiber: 0.4 g
- Protein: 16.3 g
- Cholesterol: 67 mg
