Print

Smoked Salmon Dip

A delicious appetizer recipe for smoked salmon dip with salmon slow smoked on a pellet smoker, then mixed into a creamy indulgent dip. This is a great smoked salmon appetizer for any occasion. Includes wine pairings.

Course Appetizers and Dips
Keyword salmon dip, smoked salmon appetizer, smoked salmon dip
Prep Time 10 minutes
Servings 2 cups
Author Mary Cressler, Vindulge

Ingredients

  • 8 ounces smoked salmon fillet, recipe in notes, roughly 1 overflowing cup full
  • 3 ounces cream cheese softened
  • 2 tablespoons crème fraîche, or whole fat Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped dill
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Optional: ¼ teaspoon smoked salt, for garnish

Instructions

  1. Prepare your smoked salmon by breaking the cooked (and cooled) meat up into pieces. You don’t want it shredded, but instead broken up into small chunks with your fingers. Also pay attention to any bones that may be in there and remove any you see.
  2. In a separate bowl, whisk together the softened cream cheese, crème fraîche (or Greek yogurt), lemon juice, dill, salt and pepper.

  3. Start to combine the salmon into the dip (reserving about ¼ of the salmon pieces). Gently incorporate them together. Taste and adjust for your preferences (this is the time to add more cream cheese or crème fraîche should you wish it to have more of a creamy texture).

  4. Transfer to serving dish. Add the remainder of the salmon pieces to the top of the salmon/cream mixture and sprinkle with the optional smoked salt.
  5. Serve with slices of toasted baguette or crackers.

Recipe Notes

Recipe for easy and tender smoked salmon cooked on a smoker. 

The difference in flavor between store bought cold smoked salmon and this method is huge. If you don’t have a smoker you can still use store bought, but look for “smoked” salmon versus “cured” salmon (or “lox”).