Hot Smoked Salmon Dip
Flaked hot-smoked salmon folded into cream cheese with lemon, capers and chives.
🇨🇦Canada· British Columbia
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 17 g
- carbs
- 3 g
- protein
- 12 g
- calories
- 210
Instructions
- 1
Beat the cream cheese and sour cream together until smooth.
- 2
Stir in the lemon juice, horseradish and pepper.
- 3
Fold in the flaked salmon, leaving visible pieces.
- 4
Add the capers and most of the chives.
- 5
Chill for at least 1 hour so the flavours settle.
- 6
Scatter the remaining chives and serve with crackers.
Chef's tips
Fold rather than beat the salmon in — texture is what makes it taste homemade.
Ingredient substitutions
- sour cream → Greek yogurt for a lighter dip
Storage
Keeps 3 days refrigerated.
Common mistakes to avoid
- •Over-mixing into a paste
- •Under-seasoning with lemon
Serving suggestions
Serve with crackers, cucumber or rye toast
Cooked Hot Smoked Salmon Dip?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
