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This is another old family recipe, a fresh tasting smoked salmon dip that is uber delicious, packed with flavor, and easy to make. It's a favorite party appetizer.
Video - Making smoked salmon dip
Smoking the salmon
Smoking salmon is one of my favorite things to do. It's easy and always tastes simply amazing. Here I have step by step instructions and recipe for how to smoke salmon.
Use this recipe and the salmon to finish making this salmon dip. Don't want to smoke salmon? You can purchase already smoked salmon from your local grocery store and use that instead.
What you need
Now that you have this beautifully smoked salmon fillet, we just need a few other ingredients to make this smoked salmon dip recipe.
Ingredients
- Smoked Salmon
- Philadelphia cream cheese
- Red onion
- Worcestershire sauce
- Tabasco
- Capers
- Salt and Pepper
- Fresh dill (garnish)
Preparing the ingredients
- Get the food processor and fill it with the cream cheese and the flaked smoked salmon.
- Add the freshly chopped red onions.
- Add the Worcestershire sauce.
- Add in some heat, a few drops of Tabasco sauce.
- Add in some capers to brighten up the dip. Capers have a unique flavor, reminiscent of a lemony tang and a brininess of green olives, boasting up the flavor profile to a salty and savory dip. It's pure yum!
- We are big fans of salt. Simple fact, salt makes food taste better. It brings out the true flavors of the dish with the right amount of salt. We used grinded up sea salt and black pepper. Don't forget it!
Secure the lid. Blend it all up till the mixture comes together. You might have to scrapes the sides in between the blends to immerse the ingredients thoroughly.
Lastly, enjoy the smoked salmon dip on a cracker, bagel, or on a slice of seeded bread topped with your favorite toppings, such as sliced, sweet cucumbers, sliced onions, and some dill. I really enjoy this dip on those little bagel chips.
It's really, really good guys! It's packed with flavor with each bite. Give it a go!
FAQ
The salmon dip will keep for 5 days in the fridge.
Eat it with crackers or spread it on a slice of bread topped with your favorite toppings. We like it on a seeded bread topped with sliced cucumbers, sliced onions, and some dill.
Technically yes, but make sure it's wrapped nice and tight and placed in an airtight, freezer safe container, and eating it within a month or it might degrade. We recommend just eating it all within the five days in the fridge.
Cook's Tips
- We prefer wild caught salmon to smoke
- Our choice of cream cheese is Philadelphia original
- Blend ingredients in a good food processor
Check out these other great recipes
Ingredients
- 6 oz smoked salmon fillet (flaked)
- 8 oz cream cheese (Philadelphia original)
- 3 tablespoon red onion (chopped)
- 1 teaspoon tabasco (to taste)
- 2 teaspoon worcestershire sauce (to taste)
- 2 tablespoon capers
- ¼ teaspoon sea salt (to taste)
- ¼ teaspoon black pepper (to taste)
Equipment
Instructions
Smoking salmon fillets
- Use left over smoked pulled pork or smoke a pork butt. Smoke 8lb pork butt / shoulder at 250ºF for 6 hours, then increase temperature to 275 for 3 hours or until an internal temperature of 195-202 F.For more detailed instruction on smoking pork butt, visit my perfect smoked pork butt recipe.
Prepping Ingredients
- Flake smoked salmon fillet with a fork
- Chop red onion
- Gather the rest of the ingredients
Put all ingredients in food processor
- Add flaked smoked salmon, chopped red onions, and cream cheese
- Add a few dashes of worcestshire sauce, a few dashes of tabasco, capers
- Add salt and pepper to taste
- Secure lid and blend. Scrape sides and blend till ingredients are fully immersed.
- This will yield 2 cups
Pro Tips
- We prefer wild caught salmon to smoke
- Our choice of cream cheese is Philadelphia original
- Blend ingredients in a good food processor
Nutrition
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