Easy Smoked Salmon Dip
- PREP 10min
- TOTAL 10min
This is lovely served with thick potato chips, pita bread, crostini, bagel chips, veggies, and spread onto bagels. For the most flavorful, smoky dip, use hot smoked salmon, as we do in the video. For a more mild, creamy dip, use cold smoked salmon (or cured salmon). If you use cold smoked or cured salmon, finely chop the salmon into tiny bits before mixing it into the dip.
For the most creamy and whipped texture, use a stand mixer or large mixing bowl with an electric hand mixer.
You Will Need
8 ounces hot smoked salmon (225g)
1 cup (8oz) cream cheese, softened, see notes
½ cup sour cream (120g)
½ cup mayonnaise, try homemade mayo (120g)
Heaped tablespoon minced shallot, from half a small shallot
1 ½ 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
Directions
1Beat the cream cheese: In a stand mixer or a large mixing bowl with an electric hand mixer, beat cream cheese on medium-low speed until creamy, 30 seconds to 1 minute.
2Make the dip: Scrape the bottom and sides of the bowl, then add the sour cream, mayonnaise, shallots, lemon juice, Worcestershire sauce, pepper, and salt. Mix on low speed until blended.
3Add the salmon: Flake in the salmon (do not use the skin). Mix on low speed until blended. If using cold-smoked or cured salmon, finely chop the salmon before adding it to the dip.
4To finish: Scrape the bowl’s sides and bottom, then scatter over the chives and dill. Mix in on the lowest speed so the herbs don’t bruise. Remove from the mixer and serve with a few extra herbs sprinkled on top. We love this salmon dip served immediately, but it is even better after a night in the refrigerator.
Adam and Joanne's Tips
- Storing: This will last up to 4 days in the fridge. We recommend storing it in an airtight container. Stir the dip well before serving, and consider letting it sit out for 20 minutes to warm up so it is dippable and spreadable. We do not recommend freezing salmon dip.
- Hot smoked salmon vs. cold smoked salmon: Hot smoked salmon is smoked at a high temperature, while cold smoked salmon is cured in salt for several days. Hot smoked salmon has a firm and flaky texture and is usually sold in 4 to 8 ounces fillets. On the other hand, cold smoked salmon has a silky and delicate texture and is sold sliced, similar to gravlax.
- Softened cream cheese: For best results, use room-temperature cream cheese to ensure it mixes well.
- The nutrition facts provided below are estimates.