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.
DIP CONSISTENCYIf 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.
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 NOTESAll 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