Smoked Salmon Dip
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
If you’re looking for an East Coast classic, Smoked Salmon Dip is that surprise winner at every family or work event. Ultra-creamy and silky with beautiful smokey flavours, elevated by fresh herbs and lemon. This one is definitely worth a try, folks!
Cold Smoke vs Hot Smoke
There’s lots of debate on what type of smoked salmon is best for a dip like this. Here in Nova Scotia, we produce some of the best cold smoked salmon in the world! That means that the fish barely cooks while getting smoked. It maintains its incredible texture and flavour. A hot smoked salmon is fully cooked, which gives it a firmer texture and a stronger smokey flavour.
Key Ingredients for this Smoked Salmon Dip
Cream cheese/greek yogurt:
Both give the dip a creamy texture and a tangy finish. Without the Greek yogurt, your dip would be way too thick and dense!
Capers:
I’m a huge fan of capers. Often a divisive ingredient, they add a ton of brightness and bite to the dip that it really needs.
Herbs:
Dill and chives are just such a classic pairing for anything smoked salmon. If you had some parsley lying around, that’s a great addition as well!
Key’s to nailing this Smoked Salmon Dip
1) Make sure your cream cheese is room temp. This is going to make the process of flavouring your cream cheese so much easier. Take it out of the fridge a few hours before you start, and it should be the perfect consistency!
2) Chopping the salmon. We don’t want to blend the salmon into the cream cheese; we want to finely chop it and fold it into the dip to preserve the silky texture of the smoked fish!
A proper food processor is going to help you out a ton!
Other recipes to check out!
Ingredients:
- 1 8oz Block cream cheese Room-temp
- 1/2 cup Greek yogurt
- 1 Lemon Zested
- 1 Lemon Juiced
- 2 tbs Capers Drained
- 2 tbs Dill Chopped
- 2 tbs Chives
- 1/2 lbs Smoked salmon Chopped
Instructions:
- In a food processor add cream cheese, yogurt, lemon zest, lemon juice and blend until smooth. Transfer to a medium bowl.
- Fold in salmon, dill, chives, capers season with salt and pepper.
- Serve with your favourite crackers or toasted baguette.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
Similar recipes
Rate & leave a comment
6 Comments
— End of comments —
— No more comments to load —
Hi Andy. Love all your recipes. I’m making this as an app for our Thanksgiving dinner tomorrow. How long will this keep in the fridge after assembled?
Hi Connie, this should keep in the fridge for about 3-5 days in an airtight container. Hope that helps!
Hi Andy, wondering what type and brand of smoked salmon you prefer, the Nova sliced or the bigger pieces that are vacuumed packed?
Either works—just depends on what I can find, Jackie! The Nova-style sliced is great for dips and spreads, but the vacuum-packed pieces work too!
Hey Andy, would canned salmon work and if so, how much would you recommend?
Thank you!
Hi Sue—canned salmon a 14–15 oz can, drained will work well! Just note the flavor won’t be quite the same since it won’t have that smoky taste.