How to Make Smoked Salmon Dip

This smoked salmon dip recipe is a velvety mixture of some amazingly filling ingredients. You can dish up this flavoursome appetizer with finely sliced fresh and raw vegetables, toasted baguettes, biscuits or whole wheat crackers etc. Prepare the smoked salmon dip at least 24 hours prior to dishing up and store in order to marinate well and add thickness.

This Smoked Salmon Dip recipe is a great source of sodium, carbohydrates, fibre, and protein.

Prep time: 15 to 20 min
Refregrator time: 40 min
Total time: 55 to 60 min
Yield: 1 ½ pints
Utensils: Mixing bowl, whisk, spoon, wooden ladle, spoon, knife, cutting board

Ingredients:
Cream cheese – at room temperature: 8 ounces
Sour cream – nicely whipped: ½ cup
Lemon juice – freshly squeezed: 1 tablespoon
Fresh dill – nicely minced: 1 tablespoon
Prepared horseradish – drained: 1 teaspoon
Salt – kosher salt is preferred: ½ teaspoon
Black pepper – freshly ground: ¼ teaspoon
Smoked salmon – nicely minced: ¼ pound (about 4 ounces)
Handful dill sprigs for garnishing – if you like

Instructions

  • 1

    Place 8 ounces of cream cheese in the electric mixer’s bowl and blend it for few a seconds at medium speed until smooth and velvety.

  • 2

    Now top the whipped cream cheese with ½ cup of sour cream, 1 tablespoon of freshly extracted lemon juice and 1 tablespoon of finely minced fresh dill. Mix up the added ingredients until coated well in the cream.

  • 3

    Sprinkle ½ teaspoon of salt over the cream mixture and top with ¼ teaspoon of freshly ground black pepper.

  • 4

    Use a large whisk to mix up the ingredients until they merge well and form a smooth mixture. Cover this bowl and set aside for 5 to 10 minutes or until marinated properly.

  • 5

    Once marinated well, top the cream mixture with half a pound of finely sliced smoked salmon.

  • 6

    Use a large spoon or medium wooden ladle to mix up the smoked salmon with other ingredients and coat completely.

  • 7

    Your Smoked Salmon Dip is ready; cover it with a plastic wrapping sheet and set in your refrigerator for 40 minutes.

  • 8

    Remove from the refrigerator and set aside until you prepare the garnishing.

  • 9

    Rinse and drain a handful of fresh dill sprigs and crush them finely, using a sharp knife.

  • 10

    Sprinkle the dill sprigs over the Smoked Salmon Dip and serve. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *


+ 7 = fifteen