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Plated smoked salmon dip with crostini.
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5 from 8 votes

Smoked Salmon Dip

A delicious smoked salmon dip recipe. Serve with crostini for a great appetizer or shared platter to enjoy this holiday season.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Buffet, entree, Platter
Cuisine: Christmas, Fish
Keyword: Christmas recipe, Ciabatta, Crostini, Dip, entree, Family favourites, Hot smoked salmon, Sharing platter
Servings: 6
Calories: 175kcal
Author: Sara-Jane Bowness

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 rind & 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 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!

    Notes

    Note 1 - If you only have pickled horseradish available, you can cream it yourself. 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.
     
    Note 2 - For a smooth texture add all the smoked salmon to the blender and blitz.  For a more chunky texture, reserve ⅓ of the salmon for after the dip has been blended, then simply break up chucks of salmon of stir through.