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.
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
What's in this post
Ingredients
- 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.
- 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.
- 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.
- Cream Cheese: Stock standard cream cheese is used.
- Lemon Juice: Adds a little acidic tang to elevate the flavour.
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.
How to make smoked salmon dip
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 will keep for a few days in the fridge.
Printable Recipe
Smoked Salmon Dip
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.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- 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.
- 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.
- 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;
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
More Easy Entertaining Recipes
You will find more delicious entertaining recipes in the Finger Food and Snacks sections, including some of my favourites below.
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