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 mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Dip
Cuisine: Australian, Russian
Servings: 300 Grams
Calories: 2kcal
- 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
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.
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