Perfect for the holidays, as an appetizer or shared platter. This delicious smoked salmon dip recipe served with homemade crostini, is simply moreish. With a few (not so) secret ingredients, this recipe with its smoked, citrus, spice and umami flavours will take your taste buds on a tantalising journey. And will leave your brain saying 'more please'.
So our best advice... make extra and enjoy!!
This is one of those dishes we have tweaked and improved over time and always comes out to play at Christmas. Our recipe includes some traditional salmon pairings, citrus, cream cheese and good seasoning. Then we add a few other tasty ingredients to give the dish a nice kick! Making it one of those moreish dishes that your friends and family will be asking you to make again.
- 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.
- And for the kick of flavour:
- Lemon, Worcestershire sauce, smoked paprika, mustard seeds, horseradish cream and 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 calls for 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, a good squeeze of lemon and season to taste.
How to make a smoked salmon dip
To make this dip use a food processor with a plastic blade. Simply, add all the ingredients bar the mustard seeds and blitz to your desired texture. For a more chunky texture, reserve a third of the salmon and once the dip has been blitzed, break into chunks and stir through. Then add and stir in the mustard seeds, cover and allow to chill in the fridge of 40 minutes.
This dish makes a great appetizer, serve as the entrée for a three course menu or as part of a shared table over the holiday season.
This recipe would work beautifully with:
How to make 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.
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.
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 then smoked at temperatures between 66-77°C. Creating a more intense smoky flavour and slightly cooked, flaky texture. Making it perfect for dips!
Frequently asked questions.
Smoked salmon dip can be stored in a sealed 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.
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 recipe will dance around your taste buds and leave you reminiscing about the flavours long after the dish is finished. ENJOY!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
Smoked Salmon Dip
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 rind & juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Smoked paprika
- ¼ teaspoon Mustard seeds
- 2 teaspoon Horseradish cream (See note 1 below)
- Ciabatta Thinly sliced (3mm)
- Olive Oil
Or serve with a mix of seasonal vegetables for dipping.
- 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 rind 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!