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A close up of the bowl of Smoked Salmon Dip.

Smoked Salmon Dip

This homemade Smoked Salmon Dip is an absolute 'hit' and definitely worth making. While creamy, it is light and has a wonderful salmon flavour with hints of lemon and herbs. This dip is made in a food processor with extra herbs and salmon flakes stirred through at the end. It is often hard to find a good store-bought dip and once you realise just how simple and quick this is to make at home, you won’t be buying one again!
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Appetizer, Finger Food, Nibbles, Snack
Cuisine: Australian
Keyword: dip recipe, easy salmon dip, easy smoked salmon dip, hot smoked salmon dip, salmon dip, smoked salmon dip
Servings: 4
Calories: 229kcal
Author: Katrina | Katy's Food Finds

Equipment

  • mini food processor

Ingredients

  • 125 g cream cheese, softened remove from fridge to soften
  • 125 g sour cream
  • 35 ml lemon juice
  • 1/2 tsp horseradish
  • 1 spring onion trimmed and finely sliced (use white and green parts)
  • 200 g hot smoked salmon, boneless and skinless (save 50g for garnishing at end)
  • 2 tbsp dill leaves chopped finely
  • 2 tbsp chives chopped finely
  • extra herbs for garnishing
  • pepper and salt (to taste) *season at the end as the salmon itself is salty

Instructions

  • Before starting this recipe, make sure the cream cheese is softened. I take mine out of the fridge and leave it out on the bench for approximately 30-45 minutes.
  • Place the first 5 ingredients into the bowl of a mini food processor (soft cream cheese, sour cream, lemon juice, horseradish and chopped spring onion) and process for about 10 seconds or until fairly smooth.
    Scrape down the sides of the bowl and then 150g of the smoked salmon (reserve the remaining 50g for garnishing at the end) to the food processor and blitz 3-4 times until the salmon is distributed well but still has some texture. If you prefer a smoother consistency, then process for longer.
    Remove the mixture to a bowl, and stir through the finely chopped dill and chives. Season with pepper, and add salt to taste (if required).
    Garnish with extra chopped herbs and flake over the remaining salmon.
    Optional: garnish with a dollop of salmon caviar.
    Storage: Keep refrigerated in an airtight container. Best eaten within 1-2 days of making (see notes).

Notes

The dip should be stored in the refrigerator in an airtight container. If using hot smoked salmon it will last slightly longer than if using cold smoked salmon. I recommend consuming this dip within 2-3 days of making, however it will also depend whether you are using an already opened packet of smoked salmon or an unopened one, so be sure to check the salmon packet for a guide on how long it will last once opened.
When removing from the fridge, give the dip a good mix with a spoon if it has firmed up slightly.

Nutrition

Calories: 229kcal | Carbohydrates: 3g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 521mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!