Description
This Easy Smoked Salmon Dip is a creamy and flavorful appetizer combining hot smoked salmon with cream cheese, sour cream, and fresh herbs. Perfect for entertaining or as a tasty snack, it blends smoky, tangy, and fresh flavors in a smooth, spreadable dip that can be served immediately or chilled for enhanced taste.
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
Herbs
- 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 cream cheese on medium-low speed until creamy, about 30 seconds to 1 minute.
- Make the dip: Scrape down the bottom and sides of the bowl, then add the sour cream, mayonnaise, minced shallots, lemon juice, Worcestershire sauce, fresh ground 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 to the mixture. Mix on low speed until the salmon is incorporated evenly. If using cold smoked or cured salmon, finely chop it before adding.
- To finish: Scrape down the bowl’s sides and bottom again, then gently fold in the chopped chives and dill on the lowest mixer speed to avoid bruising the herbs. Remove the dip from the mixer bowl, garnish with extra herbs, and serve. The dip is best served immediately but improves 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 improve spreadability.
- Do not freeze the dip as it may affect texture and flavor.
- Use room-temperature cream cheese for the smoothest mix.
- Hot smoked salmon has a firmer texture, ideal for this dip; cold smoked salmon should be finely chopped if used.
Nutrition
- Serving Size: 1/4 cup
- Calories: 258 kcal
- Sugar: 1.1 g
- Sodium: 196 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: 67 mg
