This delicious smoked salmon dip recipe served with homemade crostini, is simply moreish. A perfect appetizer or shared platter for the holiday season.
A classic salmon dip with cream cheese and a few (not so) secret ingredients. This recipe with its smoked, citrus and spice flavours will take your taste buds on a tantalising journey. And will leave your brain saying 'more please'.
Honestly, who can say no to salmon and cream cheese? So our best advice... make extra and enjoy!
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Smoked salmon dip is a culinary classic, perfect for gatherings and special occasions. We think you will love this simple and creamy classic dip!
Our salmon dip recipe is a dish we have tweaked and improved over time and always comes out to play at Christmas.
The recipe includes some traditional ingredients, salmon, citrus, cream cheese and good seasoning. With the addition of a few extra tasty ingredients to give the dish a nice kick!
Ready for a new favourite? We do think this is the best smoked salmon dip recipe you will ever try!
And for all you salmon lovers, like us, our baked salmon fillet is a must try, as is our smoked salmon potato salad (this one is seriously good)!
Ingredients
- Cream cheese - full fat is best for this recipe.
- Hot smoked salmon - see our notes below regarding the difference between hot and cold smoked salmon. Or you could smoke your own fresh salmon at home.
- Fresh lemon juice and a little bit of lemon zest.
- Worcestershire sauce
- Smoked paprika
- Mustard seeds
- Horseradish cream
- Salt and pepper.
- Serve with homemade crostini, crackers or a mix of seasonal vegetables.
A note on horseradish, which can be pickled or creamed. This recipe uses the creamed version. If you only have pickled horseradish available, you can cream it yourself. Simple mix half a cup of horseradish with half a cup each of heavy cream and sour cream. Then add chopped chives or fresh dill, a good squeeze of lemon and season to taste.
What is the difference between cold smoked salmon and hot smoked salmon?
The difference between cold and hot smoked salmon is in the heat of the smoking and how they are prepared prior to smoking. Both types of salmon should be available at your grocery store.
Cold smoked salmon is dry cured and smoked at temperatures below 60°C. Creating a light smoky flavour and raw like texture.
Hot smoked salmon is prepared in a wet brine and then smoked at temperatures between 66-77°C. Creating a more intense smoky flavour and slightly cooked, flaky texture. Making it perfect for a salmon spread!
How to make an easy smoked salmon dip
Making this delicious creamy salmon dip is really so simple:
- Make this dip use a food processor with a plastic blade.
- Simply, add all the ingredients except the mustard seeds and blitz to your desired texture.
- Then add and stir in the mustard seeds.
- Place into a serving bowl, cover and allow to chill in the fridge for at least 40 minutes.
Tips from the chef
- For delicious flakey chunks of salmon throughout the dip. Reserve a third of the smoked salmon then after you have blended the dip, break the remaining salmon into chunks and stir through. We highly recommend this method, creating delicious hits of smokey flavour throughout the dip. Yum!
- A great recipe for prepping ahead this smoked salmon dip recipe can be prepared the night before and placed covered in the fridge to chill overnight until ready to serve the next day.
Serving suggestions
We love serving our smoked salmon dip with homemade crostini and a mix of vegetables. But there are so many options for what to serve with salmon dip:
- Crackers and Crostini: Serve the salmon dip with a variety of crackers and lightly toasted crostini for a satisfying crunch.
- Fresh Vegetables: Offer an array of fresh vegetables such as cucumber slices, cherry tomatoes, celery, carrot sticks and bell peppers. These provide a refreshing contrast to the creamy dip.
- Bread: Slice a baguette or offer slices of pumpernickel, rye, or sourdough bread. Guests can spread the dip on the bread for a heartier option.
- Tortilla Chips: For a different texture, serve with sturdy tortilla chips. The saltiness of the potato chips pairs well with the smoky flavors of the salmon.
- Pita Wedges: Warm slightly and cut into wedges to make pita chips. The softness of pita complements the creamy dip.
- Bagel: Either serve with bagel chips. Or use this salmon cream cheese dip as a spread for your toasted bagel.
Dishes to pair with salmon dip
Perfect for the holiday season this dish makes a great appetizer, part of a shared platter, or served as an entrée.
This recipe would pair beautifully with:
Storage
Smoked salmon dip can be stored in an airtight container in the fridge for 3- 5 days.
When serving a salmon dip, remember the 2 hour rule and place it back in the fridge. It's easy to lose track of time with family and friends of the holiday period. But don't let the dip sit at room temperature for longer then 2 hours.
How to make homemade crostini
Super simple to make, crostini makes a great addition to any platter!
We like to use ciabatta bread, using up leftovers works well. Thinly slice the bread and preheat the oven to 150°c (fan forced). Place the slices on a baking tray, brush with olive oil and season with a dash of salt. Then place in the oven for 20 minutes, or until crisp.
Allow to cool and serve.
If you love fish and seafood dishes and shared platters over Christmas (or for any special occasion!) this smoked salmon dip recipe is perfect. But you have been warned this restaurant-worthy appetizer will dance around your taste buds and leave you reminiscing about the flavours long after the dish is finished. ENJOY!
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Recipe
Smoked Salmon Dip Recipe
Ingredients
Smoked Salmon Dip
- 250 g Cream cheese 8.8 oz
- 150 g Hot smoked salmon 5.2 oz
- A pinch of Salt and pepper
- ¼ Lemon zest & juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Smoked paprika
- ¼ teaspoon Mustard seeds
- 2 teaspoon Horseradish cream (See note 1 below)
Crostini (optional)
- Ciabatta Thinly sliced (3mm)
- Salt
- Olive Oil
Or serve with a mix of seasonal vegetables for dipping.
Instructions
Crostini
- Preheat the oven to 150°c (fan forced), line your baking tray with grease proof paper.
- Place the thinly sliced ciabatta on a baking tray, brush with olive oil and season with a dash of salt.
- Place in the oven for 20 minutes, or until crisp.
Smoked Salmon dip
- In a food processor (using a plastic blade) add the cream cheese, hot smoked salmon, a pinch of salt and pepper, lemon zest and juice, Worcestershire sauce, smoked paprika and horseradish. Then blitz the ingredients to your desired texture (see note 2 below). Stir in the mustard seeds at the end.
- Place in the fridge and chill for 40 minutes to allow the dip to firm up.
- Serve along side the crisp crostini (and your preferred dipping vegetables) and ENJOY!
Cyndy says
Mouthwatering and delicious! This dip was so easy and a huge hit with my group. Not a bit left at the end of the evening!
Shashi says
I love crostini - its perfect as a holiday appetizer, and yours look amazing!
Anjali says
This dip looks so fancy and delicious! It would be the perfect appetizer for our upcoming dinner party – can’t wait to make it soon!
Amanda Wren-Grimwood says
I love smoked salmon so this dip is going on my Christmas list! Perfect for Christmas morning nibbles.
Choclette says
I do love a good dip and your smoked salmon dip looks elegant and delicious. Perfect for the festive season.
Miss Jo says
Can the smoked salmon dip be made ahead of time, like the day or two before?
Sara-Jane Bowness says
Yes absolutely, just store it sealed in the fridge. Enjoy!