Ingredients Jump to Instructions ↓

  1. 2 shots hot pepper sauce

  2. 1/2 pound smoked salmon

  3. 8 oz. whipped cream cheese

  4. 1 tbsp capers, drained

  5. 1/2 tsp Worcestershire sauce

  6. 1 lemon zested and juiced

  7. 2 green onions

  8. 1 tbsp dill

Instructions Jump to Ingredients ↑

  1. Try to use fresh smoked salmon, for it tastes the best, though canned salmon will do too. Roughly chop the capers, green onion and dill in the food processor. When this is done, transfer the cream cheese into the food processor, and pulse until well combined. Add the smoked salmon in last, and give it another spin. Empty the contents of the food processor into a bowl and stir in drops of Worcestershire sauce, hot sauce, lemon juice and zest. As you add the sauces and juice, keep tasting it to ensure that the flavor does not become overwhelming. If you want a refined smoked salmon appetizer, fill the dip into gougeres. Alternately, you can serve it with crackers or baguette slices.

  2. Saucy Smoked Salmon Dip Ingredients 1 tsp prepared horseradish, drained 8 ounces cream cheese, at room temperature ¼ pound (4 ounces) smoked salmon, minced ½ cup sour cream ¼ tsp freshly ground black pepper 1 tbsp freshly squeezed lemon juice ½ tsp kosher salt 1 tbsp minced fresh dill Add the cream cheese into an electric mixer fitted with a paddle attachment, and spin until it turns smooth. Then pour in the sour cream, lemon juice, dill, horseradish, salt, and pepper, and give it another pulse. Transfer the mixture to a bowl and add in the smoked salmon. Stir well to combine, chill and serve with crackers or crudités. Ideally, try to use Norwegian salmon, as it is drier and less salty than the other varieties.

  3. Smoked Salmon Dip Recipe Ingredients 1 pint (2 cups) sour cream ¼ tsp freshly ground pepper 1 tbsp double concentrate tomato paste (from a tube)

  4. ½ tsp kosher salt 1 tsp lemon juice 2 tbsp drained, jarred capers ¼ pound smoked salmon, shredded ½ medium red onion, finely chopped Pour the sour cream into a mixing bowl and add the tomato paste to it. Then stir in the lemon juice until smooth. Toss in the capers and red onion next and stir some more. Finally add in the salmon and sprinkle on salt and pepper to taste. Cool and serve with mini carrots, icicle radishes, treviso leaves, cucumber spears, focaccia strips, bread sticks, bagel chips, cherry tomatoes and green cocktail olives each on sticks. You could serve the dip in red or green bell peppers with squared bottoms, or in leaves of purple cabbage, radicchio or green cabbage or gorgeous presentation.

  5. Northwest Smoked Salmon Dip Ingredients 6 oz. smoked salmon ¼ cup of parmesan cheese 1 can of artichokes hearts, chopped 2 cloves of garlic, chopped ¼ cup of mayonnaise Empty the mayonnaise into a bowl and stir the cheese into it. Toss in the finely chopped artichoke hearts and minced garlic. Add it into a food processor and spin for a short while. Empty into the serving bowl and mix in the smoked salmon. If you find the dip too thick, you can add in some extra mayo. Cool and serve with crackers or bagel chips.

  6. I hope you like the above recipes and want to try them out. There are myriad appetizers that you can turn out with smoked salmon, so explore those options too.

  7. By Marian K Published: 2/9/2010 Tweet


Send feedback