Description
This easy smoked salmon dip is a creamy, flavorful appetizer perfect for entertaining or a quick snack. Made with hot smoked salmon, cream cheese, sour cream, and fresh herbs, it offers a rich and savory taste that pairs beautifully with crackers, bread, or fresh vegetables.
Ingredients
Scale
Main Ingredients
- 8 ounces hot smoked salmon (225g)
- 1 cup cream cheese, softened (8 oz)
- ½ cup sour cream (120g)
- ½ cup mayonnaise (120g)
- 1 heaped tablespoon minced shallot (from half a small shallot)
- 1½ teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce or Pickapeppa sauce
- 5 twists fresh ground black pepper
- ⅛ teaspoon fine sea salt
- 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 the sour cream, mayonnaise, minced shallots, fresh lemon juice, Worcestershire sauce, fresh ground black pepper, and fine sea salt. Mix on low speed until all ingredients are well blended.
- Add the salmon: Remove any skin from the smoked salmon and flake it into smaller pieces. Add the flaked salmon to the mixture and blend on low speed until evenly incorporated. If using cold-smoked salmon, finely chop it before adding to ensure smooth distribution.
- To finish: Scrape down the sides and bottom of the bowl. Add the finely chopped fresh chives and dill, mixing on the lowest speed to prevent bruising the herbs. Remove the dip from the mixer and transfer to a serving dish. Garnish with additional chives and dill before serving. The dip is delicious served immediately but improves after chilling overnight in the refrigerator.
Notes
- Store the dip in an airtight container in the refrigerator for up to 4 days.
- Stir the dip well before serving and let it sit at room temperature for 20 minutes to enhance spreadability.
- Do not freeze the salmon dip as it can alter texture and flavor.
- Use room-temperature cream cheese for a smooth, creamy dip.
- Hot smoked salmon is firm and flaky, while cold smoked salmon is silky and delicate; adjust chopping accordingly.
Nutrition
- Serving Size: 1/4 cup
- Calories: 258 kcal
- Sugar: 1.1 g
- Sodium: 196.3 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: 66.7 mg
