Smoked Salmon Dip
Smoked Salmon Dip – simple to make, creamy and flavorful, this dip goes well with crackers, toast and sliced veggies. Low-carb, Keto, gluten -free. This dip tasted perfect, with some tang from the lemon juice, creaminess from the mayo and it is topped with fresh dill and capers. The perfect holiday appetizer, ready in 5 minutes.
Making smoked salmon dip is super quick and easy and the final product tastes like a restaurant quality appetizer. In this recipe I used hot smoked salmon, that I made myself, following this “Hot Smoked Salmon Recipe‘. I understand that you may not have hot smoked salmon at home, so this dip recipe works great with cold smoked store bought salmon.
Spread this smoked salmon dip on toast, crackers, sandwiches or serve with sliced veggies, like cucumber rounds.
What ingredients do you need to make smoked salmon dip?
- smoked salmon (either cold or hot smoked)
- lemon juice
- salt and pepper
- cream cheese
- Dijon mustard
- dill (optional)
- capers (optional)
How do you make good smoked salmon dip?
Use good quality fish.
Add lemon juice to season it and to add freshness.
Use mayo for creaminess.
Add fresh herbs like dill, to enhance the flavor of the fish.
Use a food processor to make the mixture extra smooth and creamy.
What kind of salmon to use in this smoked salmon dip recipe?
You ca either use hot smoked salmon, like the one I did. I smoked the salmon myself, using my Green Mountain Electric Smoker. Or you can use cold smoked salmon. Keep in mind that if using cold smoked salmon, the dip might be a little more runny, than if using hot smoked salmon, since cold smoked is generally more moist.
How long does smoked salmon dip last in the fridge?
You can keep this smoked salmon dip in an air tight container in the fridge for up to 5 days.
Can you freeze this smoked salmon dip?
While I don’t like freezing creamy appetizer dips like this one, this salmon dip can easily be frozen for up to 2 months. Just keep in mind that when defrosted, the texture might not be as creamy.
More appetizer recipes:
Smoked Salmon Dip
- 10 oz smoked salmon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz cream cheese
- 2 tsp Dijon Mustard
- 1/4 cup mayonnaise — or Greek Yogurt
Place all ingredients in a blender or food processor (preferably) and pulse 4-5 times, until smooth. If the mixture is too thick, add more mayo or Greek yogurt (1 tablespoon at a time). Serve.