Perfect for Christmas, or entertaining friends, this delicious smoked salmon dip with crostini, is a little 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 advice… make extra and enjoy!!
Smoked salmon dip ingredients
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 kick and send those taste buds tingling. We have the umami flavour of worcestershire sauce, a hint of smoked paprika and a kick of spice from the horseradish and mustard seeds. Making it one of those moreish dishes that makes your mouth water just thinking about it! We should know!
Discover more delicious recipes:
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!
How to make crostini
Super simple to make, crostini make a great side to any platter!
We like to use ciabatta bread and it works great with leftovers. Simply thinly slice the bread then 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. Too easy!
If you love fish and seafood dishes and shared platters over Christmas, this delicious smoked salmon dip with crostini 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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Smoked Salmon Dip with Crostini
Smoked Salmon Dip
- 250 g Cream cheese
- 150 g Hot smoked salmon
- A pinch of Salt and pepper
- ¼ Lemon rind & juice
- 1 tsp Worcestershire sauce
- ½ tsp Smoked paprika
- ¼ tsp Mustard seeds
- 2 tsp Horseradish cream
- Ciabatta Thinly sliced (3mm)
- Olive Oil
- 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
- To a food processor (with a plastic blade) add the cream cheese, hot smoked salmon (see notes below regarding texture), a pinch of salt and pepper, lemon rind and juice, worcestershire sauce, smoked paprika and horseradish. Then blitz the ingredients to your desired texture. 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!
- For a smooth texture add all the smoked salmon to the blender and blitz. For a chunky texture, reserve 1/3 of the salmon for after the dip has been blended, then simply break up chucks of salmon of stir through.