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Smoked salmon and cream cheese on round crackers with chives, similar to this salmon dip recipe served as an appetizer
Chef Emma

Smoked Salmon Dip

A creamy, no-cook smoked salmon dip with cream cheese, sour cream, lemon, fresh dill, capers and red onion. Use hot-smoked or cold-smoked salmon, chill for an hour and serve with crackers. Serves 8 as an appetizer.
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Prep Time 15 minutes
Chill (1 to 24 hours) 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz smoked salmon 225 g, hot-smoked or cold-smoked, skin and pin bones removed
  • 8 oz full-fat block cream cheese 225 g, softened
  • ½ cup sour cream 120 g, or plain Greek yogurt
  • 1 tsp lemon zest finely grated
  • 1 tbsp lemon juice 15 ml, plus more to taste
  • 2 tbsp fresh dill chopped, plus more for the top
  • 1 tbsp capers drained and roughly chopped
  • 2 tbsp red onion 20 g, finely minced
  • 1 tsp prepared horseradish optional
  • ¼ tsp black pepper
  • salt only if needed, to taste
  • crackers, bagel chips or cucumber rounds for serving

Equipment

  • Medium mixing bowl
  • Hand mixer or sturdy spatula
  • Food processor (optional, for a smooth dip)
  • Microplane or fine grater

Method
 

  1. Soften the cream cheese at room temperature for 30 to 60 minutes, or microwave the unwrapped block for 10 to 15 seconds.
  2. Beat the cream cheese, sour cream, lemon zest, lemon juice, horseradish and pepper with a hand mixer or spatula until smooth and fluffy, about 1 minute.
  3. Flake hot-smoked salmon with a fork, or chop cold-smoked salmon into ¼-inch (6 mm) pieces.
  4. Fold the salmon, dill, capers and red onion into the base, keeping some visible pieces of fish. For a smoother dip, pulse the base with half the salmon 5 or 6 times in a food processor, then fold in the rest.
  5. Taste and adjust with more lemon, a pinch of salt only if needed, or a spoonful of sour cream if it's too thick.
  6. Cover and refrigerate at least 1 hour and up to 24 hours.
  7. Spoon into a bowl, top with dill, a few capers and a squeeze of lemon, and serve cold with crackers, bagel chips or vegetables. Don't leave it out more than 2 hours.

Notes

Makes about 2½ cups; one serving is about ⅓ cup. Refrigerated smoked salmon can carry Listeria: for pregnant people, older adults, young children and anyone with a weakened immune system, make the warm baked version from the post (375°F / 190°C for 18 to 22 minutes, center at 165°F / 74°C) or use canned salmon. Keep the dip refrigerated, don't leave it out more than 2 hours, and eat leftovers within 3 to 4 days. Don't freeze. Calories are an estimate per serving from USDA FoodData Central values, without crackers.