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Smoked Salmon Dip Recipe

This creamy smoked salmon dip recipe is made with salty capers, dill pickles, purple shallots, a pinch of paprika, and plenty of fresh perfumed dill and it beats a store-bought dip any day. While it might cost you a bit more to make, nothing beats homemade and you’ll taste the difference in the fresh herbs and proper salmon.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Dip
Cuisine: Australian, Russian
Servings: 300 Grams
Calories: 2kcal
Author: Lara Dunston

Ingredients

  • 100 g cream cheese
  • 100 g sour cream
  • 1 tbsp fresh lemon/lime juice
  • 2 tbsp capers with brine
  • ½ tsp ground paprika
  • ¼ tsp garlic powder
  • ¼ white pepper
  • ¼ tsp sea salt
  • 100 g smoked salmon roughly chopped
  • 1 small gherkin/dill pickle finely diced
  • 2 small purple shallots finely diced
  • 2 tbsp fresh dill roughly chopped
  • 1 tbsp fresh chives finely sliced
  • 1 tsp fresh dill sprigs for garnishing

Instructions

  • In a blender or food processor, blend the cream cheese, sour cream, lemon/lime juice, capers with brine, ground paprika, garlic powder, white pepper, sea salt, and half the smoked salmon for a minute or two until well-combined.
  • Add the remaining smoked salmon, finely diced gherkin/dill pickles, finely diced purple shallots, fresh dill and fresh chives and blend for 20 seconds, just enough to combine everything.
  • Taste, and adjust the seasoning if necessary (but don’t blend, just stir in) then transfer to a bowl and serve with crostini, crackers or crudités.
  • If there are leftovers, refrigerate in a sealed container for no more than 2-3 days.

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg