Smoked Salmon Dip

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An extremely tasty smoked salmon dip made from cream cheese, sour cream, lemon juice and zest, spring onion, capers and hot smoked salmon.

A glass bowl of creamy dip topped with chopped green onions and capers sits on a wooden board. Round crackers are next to the bowl.

This Smoked Salmon Dip is a great addition to any cheeseboard. Alternatively it would make a great spread on bagels or in a sandwich. Simply mix all the ingredients together and enjoy! If you really want to impress your guests, why not make my Seeded Crackers to serve with your dip?

This recipe is based on my super popular Smoked Trout Dip - a recipe created during my husband's trout fishing obsession!

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Smoked Salmon Dip

Ingredient notes:

Smoked salmon packs, sour cream, cream cheese, sliced spring onion, a lemon, and a jar of capers arranged on a gray surface.

Smoked Salmon: This recipe calls for hot smoked salmon, which flakes up when mixed through the dip. Cold smoked salmon won't work in this recipe.
Dairy: This recipe calls for both cream cheese and sour cream. This combination gives the recipe the right mixture of structural integrity and tanginess.
Capers: These delicious little morsels provide a salty and zingy flavour to the dip.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

To the bowl of a stand mixer, add all of the dip ingredients. Flake in the hot smoked salmon.

A white bowl containing cream cheese, chopped green onions, capers, minced herbs, orange zest, and a small amount of liquid.

Bowl containing flaked salmon, mayonnaise, chopped green onions, and spices.

Whisk on medium speed for 1 minute, scraping down the sides as needed, until well combined. (If you don't have a stand mixer, you can add to a bowl and manually whisk).

A white bowl containing a mixed, creamy spread with visible flecks of herbs and spices.

Two containers filled with a creamy mixture sit on a gray surface next to their matching gray lids.

Season to taste with black pepper and salt. Store in an airtight container in the fridge for up to 3 days.

A bowl of creamy dip topped with chopped green onions and capers, set on a wooden board. Slices of bread or crackers are partially visible in the background.

When ready to serve, transfer to a serving dish and enjoy with crackers or fresh bread.

Bagel topped with a creamy spread, capers, and chopped green onions on a wooden board.

Recipe FAQs:

What other flavours could I add to this dip?

Feel free to add other ingredients like fresh dill, chives, or a dash of hot sauce for extra flavour and a bit of heat.

What is the best way to serve this dip?

Top the dip with additional capers, chopped spring onion, or a sprinkle of dill before serving.

Is this smoked salmon dip gluten free?

Yes the ingredients by nature are gluten free. As always, be sure to check the labels on any processed foods to ensure they meet your dietary requirements. Serve with gluten free crackers and gluten free bread.

Storage:

Store your smoked salmon dip in an airtight container in the fridge for up to three days.

You can also freeze this dip for up to 2 months in airtight containers. Thaw in the refrigerator overnight then give a quick stir before serving.

Top tips:

If you prefer a chunkier dip, reserve some of the flaked salmon to fold in at the end instead of mixing it all in.

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Smoked Salmon Dip

Yield: Serves 12 a starter

Prep Time: 10 minutes

An extremely tasty Smoked Salmon Dip made from cream cheese, sour cream, lemon juice and zest, spring onion, capers and hot smoked salmon.

Ingredients

250g cream cheese
125g sour cream
Zest of 1 lemon
2 Tbsp lemon juice
1 spring onion, finely chopped
2 Tbsp capers, finely chopped
Black pepper and salt, to taste
300g hot smoked salmon, flaked

To serve

Crackers or baguette

Instructions

To the bowl of a stand mixer, add all of the dip ingredients. Flake in the hot smoked salmon.
Whisk on medium speed for 1 minute, scraping down the sides as needed, until well combined. (If you don’t have a stand mixer, you can add to a bowl and manually whisk).
Season to taste with black pepper and salt. Store in an airtight container in the fridge for up to 3 days.
When ready to serve, transfer to a serving dish and enjoy with crackers or fresh bread.

Notes

Feel free to add other ingredients like fresh dill, chives, or a dash of hot sauce for extra flavour and a bit of heat.
If you prefer a chunkier dip, reserve some of the flaked salmon to fold in at the end instead of mixing it all in.
Top the dip with additional capers, chopped spring onion, or a sprinkle of dill before serving.
Freeze for up to 2 months in airtight containers, thaw in the refrigerator overnight then give a quick stir before serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 817mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 9g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya