Description
Easy Smoked Salmon Dip is a creamy, flavorful appetizer made with hot smoked salmon, cream cheese, sour cream, mayonnaise, fresh herbs, and a hint of lemon and Worcestershire sauce. This versatile dip is perfect for serving with crackers, bread, or fresh vegetables and is quick to prepare, making it ideal for entertaining or a tasty snack.
Ingredients
Scale
Main Ingredients
- 8 ounces hot smoked salmon (225g)
- 1 cup cream cheese, softened (8oz)
- 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
- 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 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 all ingredients are blended smoothly.
- Add the salmon: Flake the hot smoked salmon, removing any skin, and add it to the bowl. Mix gently on low speed until the salmon is well incorporated. For cold-smoked or cured salmon, finely chop before adding.
- To finish: Scrape the sides and bottom of the mixing bowl, then scatter chopped fresh chives and dill over the mixture. Mix on the lowest speed carefully so the herbs do not bruise. Remove from mixer and serve immediately with additional herbs sprinkled on top. The dip is also better after chilling overnight in the refrigerator.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- Stir well before serving and let sit at room temperature for 20 minutes to enhance spreadability.
- Do not freeze the smoked salmon dip as texture and flavor will be affected.
- Hot smoked salmon is firm and flaky; cold smoked salmon is silky and delicate and should be chopped finely.
- Use room-temperature cream cheese for easier mixing and smoother texture.
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
