Description
A creamy and flavorful smoked salmon dip perfect for entertaining or a quick snack. Made with hot smoked salmon, cream cheese, sour cream, and fresh herbs, this dip is easy to prepare and even better after chilling.
Ingredients
Scale
Main Ingredients
- 8 ounces hot smoked salmon (225g)
- 1 cup cream cheese, softened (8oz)
- ½ cup sour cream (120g)
- ½ cup mayonnaise (120g)
- 1 heaped tablespoon minced shallot, from half a small shallot
- 1 ½ teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce or Pickapeppa sauce
- 5 twists fresh ground black pepper
- ⅛ teaspoon fine sea salt
- 2 tablespoons finely chopped fresh chives, plus more for garnish
- 1 tablespoon finely chopped fresh dill, plus more for garnish
Instructions
- Beat the cream cheese: In a stand mixer or a large mixing bowl with an electric hand mixer, beat the softened cream cheese on medium-low speed until creamy, about 30 seconds to 1 minute.
- Make the dip: Scrape the bottom and sides of the bowl. Add the sour cream, mayonnaise, minced shallots, fresh lemon juice, Worcestershire sauce, black pepper, and sea salt. Mix on low speed until everything is blended together smoothly.
- Add the salmon: Flake the hot smoked salmon, removing any skin, and add it to the mixture. Mix on low speed until the salmon is evenly incorporated. If using cold-smoked salmon, finely chop it before adding.
- To finish: Scrape the bowl’s sides and bottom again. Add the chopped fresh chives and dill, and mix on the lowest speed just until the herbs are incorporated without bruising. Remove from mixer and serve immediately or chill for enhanced flavor. Garnish with extra fresh herbs before serving.
Notes
- Store the dip in an airtight container in the refrigerator for up to 4 days.
- Stir the dip well before serving and let it sit at room temperature for 20 minutes for easier spreading.
- Do not freeze the dip as it can affect texture and flavor.
- For best texture, always use room-temperature cream cheese before mixing.
- Hot smoked salmon provides a firm, flaky texture; cold smoked salmon is silky and delicate and must be chopped finely.
Nutrition
- Serving Size: 1/4 cup
- Calories: 258 kcal
- Sugar: 1.1 g
- Sodium: 196.3 mg
- Fat: 20.3 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 12.8 g
- Trans Fat: 0 g
- Carbohydrates: 3.4 g
- Fiber: 0.4 g
- Protein: 16.3 g
- Cholesterol: 66.7 mg
