Smoked Salmon Dip
A delicious appetizer recipe for smoked salmon dip made with salmon cooked on a smoker, then mixed into a creamy indulgent dip. This is a great smoked salmon appetizer for any occasion. Includes wine pairings.
Servings 4 servings
- 8 ounces smoked salmon fillet, roughly 1 overflowing cup full
- 4 ounces cream cheese, softened
- 2 tablespoons crème fraîche, or whole fat Greek yogurt
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon chopped dill (plus extra for garnish)
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper, a few twists of the pepper grinder
- Optional: ¼ teaspoon smoked salt, for garnish
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 may see.
In a separate bowl, whisk together the softened cream cheese, crème fraîche (or Greek yogurt), lemon juice, dill, salt and pepper.
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).
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.
Serve with slices of toasted baguette or crackers.
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”).