A few years ago I posted my recipe for an easy smoked salmon dip. It’s a recipe I make regularly. We photographed it as I used it for catering and fancy events, prettily piped onto toasted sliced of baguette. The problem is, its a bit fussy for today. So we wanted to bring this to you again, how we really eat it – as a dip. It goes together in minutes with a food processor. Serve with slices of cucumber and rice crackers. It’s healthy and even gluten-free.
Easy and Quick
This is my “go-to” recipe when we have friends coming for dinner and for just plain snacking during the week. With a food processor, you can put this smooth and creamy dip together in just minutes. Horseradish gives it extra zing, the lemon a nice hint of lemon and the dill, fresh garden flavor. My favorite horseradish these days is made by Follow Your Heart products. You’ll find it in the refrigerated section of your grocer.
Spices – Smoked or Regular
For a wonderful smoky flavor, I use smoked paprika and smoked black pepper, but you can make it with regular paprika and black pepper. If you like smoky flavors, you’ll love working with these spices, available from Chefs Warehouse. Just follow the links. I use them in all sorts of dishes and can’t live without them in my pantry.
Versatile – Dip, Spread or Piped Mousse
Even though it’s quick to make, you can also make the dip a day ahead. It can be made to serve four (half recipe), or doubled or tripled to serve a crowd.
Smoked salmon dip is nice served with cool cucumber slices. My favorites cucumbers are the Persian type, but any cucumbers will work. Since we eat wheat-free, I serve with rice crackers, but you can use any cracker you like.
If you want to go fancy for an upscale party (maybe at the holidays), use a piping bag with a star tip (also a great way to hold it in the refrigerator). Serve on crackers, cucumber slices, endive spears, in little baked phyllo cups or on crostini. Use lemon zest, capers, red onion and fresh dill as garnish and beautiful flair.
Easy Smoked Salmon Dip
Serves: Approximately 8 as a dip, more if piping. This halves easily for a small group, say 4 people as a dip
- 8 ounces smoked salmon
- 8 ounces low fat cottage cheese
- 8 ounces low fat whipped cream cheese
- Juice of 1 lemon (save zest for garnish)
- 1 tablespoon chopped fresh dill (save fronds for garnish, optional)
- 1-2 tablespoon horseradish, or more to taste
- 1-2 teaspoons smoked paprika, or more to taste (or use regular sweet paprika)
- 1/2 teaspoon smoked black pepper (or regular black pepper)
Options for serving: Rice crackers, cucumber slices, crostini, baked phyllo cups or won ton cups, endive leaves.
Optional garnishes: Capers, tiny diced red onion, smoked paprika, sliced chives, extra lemon zest and dill fronds
- Place all ingredients in the bowl of a food processor fitted with the steel knife. Process until smooth. Thin with a little milk or cream if needed for your preferred consistency. Creamy is good when serving as a dip. Stiff is better if you decide to pipe it. Adjust seasoning to your taste. Refrigerate overnight or until ready to serve.
- For serving, place in a bowl for spreading and dipping, or pipe onto crostini or bread slices.
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