Of all the available recipes in the world, one of the easiest, quickest, crowd-pleasing, make-ahead kind of recipes is Smoked Salmon Dip recipe.
All that plus with one bite you’ll realize why you don’t have leftovers!
Smoked Salmon Dip offers a mouthful of salty, smooth richness with bright earthy tones from the fresh herbs on the front end and a pop of lemony tartness on the back end. Smoked Salmon Dip is perfect for any occasion whether you pipe a little into a buttery flaky pastry tart or serve Smoked Salmon Dip alongside a platter of crudites. Sure to be one of your go-to recipes for years to come!
Enjoy!
Smoked Salmon Dip
Yield 2 cups
Ingredients
12 ounces cream cheese, room temperature
1/3 cup 2 percent Greek yogurt, plus 1 tablespoon
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1 teaspoon grated fresh raw radish
1/2 teaspoon Kosher salt
Dash cayenne pepper
Dash ground black pepper
10 ounces wild Alaska sockeye smoked salmon, shredded (please use sustainable salmon)
2 teaspoons chopped fresh dill, plus sprigs for garnish
Fresh chives, chopped for garnish
Directions
- Add the cream cheese, yogurt, and lemon juice, the zest of the lemon and radish, plus the dry spices to a medium mixing bowl. Use a firm spatula and stir well until the cheese and seasonings are blended and the mixture is smooth and creamy. Taste. Adjust with additional black pepper if desired. Don’t add more salt at this point. The smoked salmon contains plenty.
- Add the smoked salmon and chopped dill. Stir.
- Pipe the Smoked Salmon Dip into a pastry bag fitted with a large round opening. If you don’t have a pastry bag, use a plastic baggie and cut the corner. Pipe the Dip into the pastry cups if serving as an appetizer, or scoop the Smoked Salmon Dip into a serving bowl if serving to a crowd. Garnish with chives and dill sprigs. Serve immediately.
Save time! Make Smoked Salmon Dip ahead up to three days. Bring the Smoked Salmon Dip to room temperature before serving.
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