Smoked Salmon Dip

Name: Smoked Salmon Dip
Prep time: 5 min
Total time: 5 min
Yield: 6 - 10 people
Ingredients: 200 g / 7 oz smoked salmon; 200 g / 7 oz Philadelphia cream cheese; 1/4 cup / 55g sour cream; 1/4 cup / 60g mayonnaise; 1/4 cup fresh dill; 1/2 garlic clove; 1 1/2 tsp lemon zest; 1 - 2 tbsp lemon juice; Pinch of salt and pepper

User Reviews

5.0

111 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
6 - 10 people
Calories
145 kcal
Course
Condiments, Snacks
Cuisine
gluten-free

Smoked Salmon Dip

Kai Walton

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A wonderful dip to impress! It has a beautiful smoked salmon flavour, it's soft and creamy, with a fabulous fresh lemon and dill flavour. Store bought is completely incomparable - typically too hard, too sour and the smoked salmon flavour is barely there plus probably not real because real smoked salmon has a shelf life of only 3 to 5 days once opened! Makes 2 cups. Recipe VIDEO below.

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Ingredients

Servings

200 g / 7 oz smoked salmon (or trout)
200 g / 7 oz Philadelphia cream cheese , full fat
1/4 cup / 55g sour cream (Note 1)
1/4 cup / 60g mayonnaise (Note 1, 2)
1/4 cup fresh dill , roughly chopped
1/2 garlic clove , minced
1 1/2 tsp lemon zest (1 lemon)
1 - 2 tbsp lemon juice
Pinch of salt and pepper

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Instructions

Place all ingredients in a food processor, starting with 1 tbsp lemon juice. Only use a small pinch of salt to start because smoked salmon is salty, also bear in mind saltiness of crackers being used.
Whizz until fairly smooth - about 10 seconds on high - scraping sides as required.
Adjust lemon and salt to taste. Whizz again briefly.
Transfer into bowl, garnish with lemon slices and more dill if desired. Serve at room temperature with crackers - I like using melba toasts and mini crostinis.

Notes

These can be substituted with Greek Yoghurt for a slightly lighter version.
Hellman's or S&W Whole Egg mayonnaise are my favourite.
Storage: Keeps for as long as the shelf life of the salmon (read packet for when it needs to be consumed once opened). After 2+ days, it may need a little freshening up with more lemon. :) It firms up when refrigerated, so bring to room temperature, give it a stir then serve - it should be soft and scoopable (see video).
UPDATE: It dawned on me recently that this recipe is similar to a recipe I published years ago called "Easy Posh Smoked Salmon Pots or Dip". Basically, this is the improved version I use now. Since discovering this, I have unpublished the old recipe and diverted it to this one. However, if there is anyone after the original recipe, here it is.
Nutrition per serving, assuming 10 servings. This recipe makes 2 cups of dip.