- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Our amazing smoked salmon dip is lovely served with thick kettle chips, crackers, sliced bread, and spread onto bagels. For the most flavorful, smoky dip, use hot smoked salmon, as we do in the video. To tone down the smoked flavor, use a 50-50 blend of hot smoked and cold smoked salmon (or use cured salmon like gravlax). Or, for a more mild, creamy dip, use all cold smoked salmon (or cured salmon) in the recipe. If you use cold smoked or cured salmon, finely chop the salmon into tiny bits before mixing it into the dip.
Ingredient:
- 8 ounces hot smoked salmon
- 1 cup (8oz) cream cheese, softened, see notes
- 1/2 cup (120g) sour cream
- 1/2 cup (120g) mayonnaise, try homemade mayo
- Heaped tablespoon minced shallot, from half a small shallot
- 1 ½ teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce or Pickapeppa sauce
- 5 twists fresh ground black pepper
- 1/8 teaspoon fine sea salt
- 2 tablespoons finely chopped fresh chives, plus more for garnish
- 1 tablespoon finely chopped fresh dill, plus more for garnish
