Salmon Dip
User Reviews
5
Salmon Dip
Description
The Salmon Dip recipe combines equal parts fresh skinless salmon and smoked salmon, processed to a smooth but slightly textured consistency. Lemon juice and sour cream create a tangy base, complemented by dill and ground white pepper for a herbal and mild spice note. The method involves removing any pinbones, pulsing the fish together, then mixing with the other ingredients until well combined. Garnishing with salmon roe or caviar offers a visual and textural contrast. This dip is suited for serving alongside crackers and likely works best freshly made.
The flavor profile is mildly smoky from the smoked fish and fresh from the lemon juice and herbs, with a creamy mouthfeel from the sour cream. It requires no cooking, just gentle mixing and blending.
This dip fits well as a party appetizer or a light snack paired with crisp crackers. It can be adjusted by using similar types of oily fish, such as trout or mackerel, and adding horseradish if a slight heat and zip is desired.
Because it is made with fresh and smoked salmon and sour cream, the recipe is best consumed within 48 hours to maintain freshness and safety. Preparing only what you anticipate consuming within that time frame is advised.
Ingredients
- 1/2 pound salmon skinless (sushi grade if possible
- 1/2 pound smoked salmon skinless
- 3 tablespoons lemon juice
- 6 ounces sour cream
- 2 tablespoons dill chopped, fresh
- 2 teaspoons ground white pepper or black pepper
- salmon roe optional, or other caviar, for garnish
- crackers
Instructions
- Remove any pinbones from the salmon. Flake the smoked salmon into smallish pieces and chop the fresh salmon into 1-inch pieces. Buzz both in a food processor a few times until you have a rough puree.
- Move the salmon to a bowl and mix with the lemon juice, sour cream, dill and pepper. Add salt if it needs it. Serve on crackers with some caviar.
Notes
- Consume the dip within 48 hours for best freshness and safety.
- Any oily fish like trout, char, or mackerel can substitute for salmon.
- Hot-smoked salmon can be used instead of cold-smoked for a different smoke flavor.
- Adding prepared horseradish can introduce a spicy kick if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 336mg | 14% |
| Potassium | 299mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
