Smoked Salmon Dip (Quick & Easy)
- PREP 10min
- TOTAL 10min
Our amazing smoked salmon dip is lovely served with thick kettle chips, crackers, sliced bread, and spread onto bagels.
Use hot smoked salmon, as we do in the video, for the most flavorful, smoky dip. To tone down the smoked flavor, use a 50-50 blend of hot smoked and cold smoked salmon (or use cured salmon like gravlax). Or, for a more mild, creamy dip, use all cold smoked salmon (or cured salmon) in the recipe. If you use cold smoked or cured salmon, finely chop the salmon into tiny bits before mixing into the dip.
Use a stand mixer or large mixing bowl with an electric hand mixer for the most creamy and whipped texture.
You Will Need
8 ounces hot smoked salmon
1 cup (8 ounces) cream cheese, softened, see notes
1/2 cup (120 grams) sour cream
1/2 cup (120 grams) mayonnaise, try homemade mayo
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
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
Directions
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.
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.
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 to the dip.
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. This salmon dip keeps in the fridge for up to 4 days.
Adam and Joanne's Tips
- 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.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.