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    Home » Recipes » Finger Food

    Smoked Salmon Dip, Deliciously Quick to Make

    February 22, 2021 By Sara McCleary Updated May 10, 2021 - This post may contain affiliate links

    Jump to Recipe

    You'll love this smoked salmon dip recipe. It's both easy to make and super tasty. Packed with lots of mellow smoked salmon flavour. This is one of my go-to recipes when I am entertaining.

    close up image of the dip in a black bowl

    A lot of smoked salmon dip recipes use slices of cold-smoked salmon. I prefer using hot smoked salmon for both texture and taste. I find using the latter gives the dip a smooth and mellow smoky salmon flavour.

    If you wonder what one of my easy go-to recipes for when guests come over is, this is it. The perfect starter for any occasion and it's versatile. I've even piped this into mini tart shells for a cocktail party!

    Sara xxx

    Ingredients

    ingredients for the recipe
    1. Hot Smoked Salmon: Hot-smoked salmon is different from cold-smoked salmon which is cured and cold smoked giving it an almost raw texture. It is a different texture and taste, and can't be substituted hot-smoked salmon.
    2. Dill: Dill and salmon are a match made in heaven (dill is amazing with eggs too). Only fresh dill will do for this recipe, dried dill has a completely different taste.
    3. Cream: Full fat thick cream for a spreadable dip. See notes below regarding smoked salmon dip consistency and what to do if you would like a thinner dip.
    4. Cream Cheese: Stock standard cream cheese is used.
    5. Lemon Juice: Adds a little acidic tang to elevate the flavour.
    somebody (well it's me Sara as hand model) salmon dip on a black charcoal cracker.

    Smoked Salmon Dip Consistency Hack

    I make this smoked salmon dip quite thick, it is a spreadable consistency. It doubles beautifully as a bagel topping, piped into mini tart shells, slathered on toasted sourdough, or healthier celery sticks.

    If you are after a thinner consistency change the type of cream you use. Thicker the cream thicker the dip.

    • Dollop (really thick cream): For a thick spreadable consistency. Perfect for smearing on bagels like at the Russ & Daughters Cafe in NYC.
    • Thickened Cream: The in-between option, still spreadable, but easy to dip into as well.
    • Pouring/Single Cream: On the edge of runny, very easy for people to dip and scoop.

    Recipe Variations

    I think this is the best smoked salmon dip you'll ever make (and as I have said one of my favourite dips/spreads). Saying that you can always change things up with a little tweak.

    • Chilli flakes or a dash of Tabasco sauce adds a little heat kick, but don't overdo it.
    • Capers will give a little more zing.
    • Horseradish also for a bit of heat, but is more mellow than chilli.
    • The addition of lemon zest will enhance the lemon juice without adding more acid.
    • Replace the hot-smoked salmon with hot-smoked trout or smoked tuna.
    • For a mild onion touch, include a tablespoon of finely chopped chives in addition to the dill.
    salmon dip in a black bowl with bread sticks next to it as well as a bowl of black crackers and celery sticks

    How to make smoked salmon dip

    mashing hot smoked salmon in a glass bowl

    Remove skin from the salmon and place salmon in a medium bowl. Using a fork break up and mush the salmon.

    You don't want any chunks of salmon, the consistency should be of fine flakes, very mushed looking.

    Add cream cheese, cream, and lemon juice to the bowl. Mix until well combined.

    adding all the remaining ingredients to the glass bowl along with the already mashed smoked salmon
    dill added to the mixed ingredients in a glass bowl with a spoon

    Add finely chopped dill to the mixture.

    Mix thoroughly until well combined. Place smoked salmon dip in an airtight container in the fridge until needed.

    The dip will keep for a few days in the fridge.

    Sara mixing all the ingredients for the dip in a glass bowl on a while wooden surface with a blue grey piece of material under the bowl
    smoked salmon dip in a black bowl with bread sticks next to it

    Smoked Salmon Dip

    Recipe Author: Sara McCleary
    You'll love this smoked salmon dip recipe. It's both easy to make and super tasty. Packed with lots of mellow smoked salmon flavour. This is one of my go-to recipes when I am entertaining.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Appetizer
    Cuisine Australian
    Servings 6 people
    Calories 143 kcal

    Ingredients

    • 180 grams (6.4 oz) hot smoked salmon
    • 125 grams (4.4 oz) cream cheese
    • 65 mls (¼ cup) thickened cream
    • ½ lemon | juice only
    • 1 tablespoon (4 teaspoons) finely chopped dill

    Instructions
     

    • Remove skin from the salmon and place salmon in a medium bowl. Using a fork break up and mush the salmon.
    • You don't want any chunks of salmon, the consistency should be of fine flakes, very mushed looking.
    • Add cream cheese, cream, and lemon juice to the bowl. Mix until well combined.
    • Add finely chopped dill to the mixture.
    • Mix thoroughly until well combined. Place smoked salmon dip in an airtight container in the fridge until needed.
    • The dip can be served immediately but is best if left in the fridge for an hour to allow the flavours to meld.
    • The dip will keep for a few days in the fridge.

    Notes

    DIP CONSISTENCY
    If you are after a thinner consistency change the type of cream you use. Thicker the cream thicker the dip.
    • Dollop (really thick cream): For a thick spreadable consistency.
    • Thickened Cream: The in-between option, still spreadable, but easy to dip into as well.
    • Pouring/Single Cream: On the edge of runny, very easy for people to dip and scoop.
     
    RECIPE VARIATIONS
    • Chilli flakes or a dash of Tabasco sauce adds a little heat kick, but don't overdo it.
    • Capers will give a little more zing.
    • Horseradish also for a bit of heat, but is more mellow than chilli.
    • The addition of lemon zest will enhance the lemon juice without adding more acid.
    • Replace the hot-smoked salmon with hot-smoked trout or smoked tuna.
    • For a mild onion touch, include a tablespoon of finely chopped chives in addition to the dill.
     
    GENERAL COOK’S NOTES
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equals 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Serving: 1gramsCalories: 143kcalCarbohydrates: 2gProtein: 7gFat: 12gSaturated Fat: 7gCholesterol: 43mgSodium: 306mgPotassium: 102mgFiber: 1gSugar: 1gVitamin A: 459IUVitamin C: 5mgCalcium: 33mgIron: 1mg
    Keyword dips made with cream cheese, how to use hot smoked salmon, savoury tart filling
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    More Easy Entertaining Recipes

    You will find more delicious entertaining recipes in the Finger Food and Snacks sections, including some of my favourites below.

    • Molten Brie Recipe, Quick & Easy Entertaining
    • Quail Eggs with Oolong Tea Salt, Perfect for Entertaining
    • Oven Baked Popcorn Cauliflower
    • Crispy Baked Polenta Fries from Scratch
    pinterest pin
    pinterest pin
    « Smoked Butter, Super Addictive & Easy to Make
    Super Simple Authentic Irish Potato Bread »

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

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