Description
This easy smoked salmon dip combines creamy layers of softened cream cheese, sour cream, and mayonnaise with flavorful hot smoked salmon, fresh herbs, and a touch of tangy lemon for a deliciously smooth and savory appetizer that's perfect for entertaining or snacking.
Ingredients
Scale
Main Ingredients
- 8 ounces hot smoked salmon (225g)
- 1 cup cream cheese, softened (8oz)
- 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
- 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 the bottom and sides of the bowl, then add the sour cream, mayonnaise, minced shallots, fresh lemon juice, Worcestershire sauce, black pepper, and sea salt. Mix on low speed until all ingredients are well blended.
- Add the salmon: Flake the hot smoked salmon into the bowl, ensuring no skin is included. Mix gently on low speed until evenly incorporated. If using cold-smoked salmon instead, finely chop it before adding.
- To finish: Scrape down the sides and bottom of the bowl. Scatter the chopped chives and dill over the dip, then mix on the lowest speed briefly to combine the herbs without bruising. Transfer to a serving dish and garnish with additional chives and dill as desired. Serve immediately or refrigerate for enhanced flavor.
Notes
- Store the dip in an airtight container in the refrigerator for up to 4 days. Stir well before serving.
- Allow the dip to sit at room temperature for about 20 minutes before serving to soften and enhance spreadability.
- Do not freeze the dip, as the texture may be compromised.
- For best results, use room-temperature cream cheese to ensure smooth mixing.
- Hot smoked salmon is firm and flaky, while cold smoked salmon is silky and delicate; choose according to your texture preference.
Nutrition
- Serving Size: 1/4 cup
- Calories: 258 kcal
- Sugar: 1.1 g
- Sodium: 196.3 mg
- Fat: 20.3 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: estimated 12.8 g
- Trans Fat: 0 g
- Carbohydrates: 3.4 g
- Fiber: 0.4 g
- Protein: 16.3 g
- Cholesterol: 66.7 mg
