7 Layer Smoked Salmon Dip Recipe
User Reviews
5
7 Layer Smoked Salmon Dip Recipe
Description
This 7 Layer Smoked Salmon Dip begins by blending whipped cream cheese with fresh dill, lemon juice, and salt for a smooth base. Hot-smoked salmon forms both the bottom and top layers, providing a smoky, rich fish flavor. Chopped radishes and red onions add crunch and sharpness layered over the dilled cream cheese.
Goat cheese and marinated roasted red peppers introduce creamy and sweet notes, followed by crumbled Boursin cheese and capers that contribute a tangy and savory character. The vibrant cranberry relish on top adds a sweet and slightly tart finish. The dip is garnished with fresh chives to brighten flavors and appearance.
The dip is assembled in a lined cake pan with layers pressed gently to retain structure. It is served chilled and pairs well with crackers, rye bread, or crudités, providing a variety of textures and complementary flavors.
Ingredients
- 8 ounces cream cheese whipped
- 2 dill big handfuls fresh leaves, discard tough stems
- lemon juice fresh, squeeze of
- 1 lb smoked salmon hot-smoked, skin removed and flaked
- 1 radish bunch about 8, finely chopped
- 3 Tbsp onion red, finely chopped
- 5.3 ounce goat cheese whipped, tub or equivalent
- 2-3 Persian cucumber small, thinly sliced, do not peel
- 6 ounces roasted red pepper marinated, strips
- 5.2 ounce Boursin cheese package
- 4 ounce capers jar, drained
- 8 ounces cranberry relish Find recipe here, with horseradish and sour cream, about 1 cup
- 1 chives bunch fresh, snipped
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Line an 8 inch cake pan with 2 sheets of plastic wrap so it covers the bottom and all sides.
- Put the whipped cream cheese and dill in a food processer and process until smooth. Scrape down the sides to get it all incorporated. Season with salt and a squeeze of lemon juice.
- Put half the salmon on the bottom of the pan, spreading it out evenly and pressing down firmly. Top with an even layer of the dilled cream cheese. Drop it in dollops first and then spread, trying not to disturb the salmon layer.
- Toss the radishes and onions together and spread over the dilled cheese, and press that layer down gently.
- Dollop the goat cheese across the top and spread out gently, again trying not to disturb the layer underneath. Top with the sliced cucumbers.
- Arrange the red peppers (if using) evenly over the cukes.
- Next crumble the Boursin over top, along with the capers. Press down gently.
- Spread the cranberry relish over that, and finish with the other half of the smoked salmon. Note: in the post photos I did this step backwards.
- Press the whole thing gently down, then cover with plastic wrap and refrigerate for 1 to 2 hours, or overnight.
- When ready to serve, remove the plastic covering and place your serving plate over the dip. Invert the plate and dip together. Carefully lift the pan off, and then gently peel off the plastic liner, being careful not to disturb anything. Scatter a good amount of snipped chives over the top of the dip before serving. If any liquid has seeped out, drain it off or dab with paper towels.
- Serve with rye crisps and crunchy endive leaves, or see notes in the post for other suggestions. Will keep for 2 days, refrigerated.
Notes
- You can substitute other smoked fish such as trout or whitefish if preferred.
- For variation, consider adding tiny baby shrimp or crab instead of fish layers.
- Line the pan thoroughly with plastic wrap to facilitate easy removal and neat slicing.
User Reviews
Overall Rating
5
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