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Smoked Salmon Dip Recipes

Smoked Salmon Dip Recipes You'll Quit Your Diet For

Here are some recipes on how to make various dips using smoked salmon. These can be served with foods like bagel chips, crackers, or baguette slices.
Marian K
Last Updated: Mar 5, 2018
Salmon is categorized as an 'oily fish' and is widely recommended for consumption due to its high protein, Omega-3 fatty acids, and vitamin D content. Smoked salmon in particular is very popular. It is slightly expensive, and thus falls into the delicacy list. For this reason, it makes the perfect party hors d'oeuvre, not only for its exclusivity and fantastic flavor, but also for the visual appeal that its vibrant, orange-red color brings to the dish.
Recipe 1
  • 2 shots hot pepper sauce
  • ½ pound smoked salmon
  • 8 oz. whipped cream cheese
  • 1 tbsp. capers (drained)
  • ½ tsp. Worcestershire sauce
  • 1 lemon (zested; juiced)
  • 2 green onions
  • 1 tbsp. dill

Try to use fresh smoked salmon as it tastes the best. Roughly chop the capers, green onion, and dill in the food processor. When this is done, transfer the cream cheese to the food processor, and blend the mixture. In the end, add the smoked salmon and give it another spin. Empty the contents of the food processor into a bowl and stir in drops of Worcestershire sauce, hot sauce, lemon juice, and zest. While you add these, keep tasting the dip to ensure that you get the desired flavor. If you want a refined smoked salmon appetizer, fill the dip into gougères. Alternately, you can serve it with crackers or baguette slices.
Recipe 2
  • 1 tsp. prepared horseradish (drained)
  • 8 oz. cream cheese, at room temperature
  • ¼ lb (4 oz.) smoked salmon (minced)
  • ½ cup sour cream
  • ¼ tsp. black pepper (freshly ground)
  • 1 tbsp. lemon juice (freshly squeezed)
  • ½ tsp. kosher salt
  • 1 tbsp. fresh dill (minced)

Add the cream cheese into an electric mixer fitted with a paddle attachment, and spin until it turns smooth. Then, pour in the sour cream, lemon juice, dill, horseradish, salt, and pepper, and give it another spin. Transfer the mixture to a bowl and add the smoked salmon to it. Stir well to combine, cool, and serve with crackers or crudités. You can use Norwegian salmon which is drier and less salty than the other varieties.
Recipe 3
  • 1 pint (2 cups) sour cream
  • ¼ tsp. pepper (freshly ground)
  • 1 tbsp. double concentrated tomato paste (from a tube)
  • ½ tsp. kosher salt
  • 1 tsp. lemon juice
  • 2 tbsp. capers (drained; jarred)
  • ¼ lb smoked salmon (shredded)
  • ½ medium-sized red onion (finely chopped)

Pour the sour cream into a mixing bowl and add the tomato paste to it. Add the lemon juice to the bowl and stir until you get a smooth consistency. Toss in the capers and red onion and stir again. Finally add the salmon to the bowl and sprinkle some salt and pepper according to your taste. Cool and serve with mini carrots, icicle radishes, treviso leaves, cucumber spears, focaccia strips, bread sticks, bagel chips, cherry tomatoes, and green cocktail olives. You can serve the dip in red or green bell peppers with squared bottoms, or in leaves of purple cabbage, radicchio, or green cabbage.
Recipe 4
  • 6 oz. smoked salmon
  • ¼ cup Parmesan cheese
  • 1 can artichokes hearts (chopped)
  • 2 garlic cloves (chopped)
  • ¼ cup mayonnaise

Mix the mayonnaise and cheese together in a bowl. Toss in the finely chopped artichoke hearts and minced garlic. Blend this mixture in a food processor for a short while. Mix the smoked salmon with the mixture and serve. If you find the dip too thick, you can add some more mayo to it. Cool and serve the dip with crackers or bagel chips.
Bowl of artichoke hearts