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Home Dips

Smoked Salmon Dip

By:Nagi
Published:29 Dec '17Updated:4 Apr '23
96 Comments
Recipe v Video v Dozer v

You can’t buy a Smoked Salmon Dip with flavour this good! It truly tastes of smoked salmon, it’s soft and creamy with a subtle tang from cream cheese and lemon, and the freshness of dill. This is a dip to impress!

You'll never buy a Smoked Salmon Dip with flavour this good! www.recipetineats.com

Smoked Salmon Dip

I consider this dip a bit fancy pants because the cost to make this is probably about 2 to 3 times the cost to buy a tub from the supermarket. Whereas usually, I’m chirping “this recipe is better AND cheaper than store bought!”, like these copycat Gourmet Crackers which I swear is about 80% cheaper than buying them and I double swear that they taste better.

But in this case, the homemade version costs more.

BUT it tastes SO MUCH BETTER and it’s flavour money can’t buy!! If you’ve ever tried store bought Smoked Salmon Dip, you’d know that it tastes kind of sour and only tastes mildly of smoked salmon. And let’s be honest, it can’t be real because real smoked salmon has to be consumed with 3 – 5 days after opening the packet.

Homemade is made with the real thing – real fresh smoked salmon. And as a result, it truly tastes like smoked salmon. Really truly!

Best Smoked Salmon in Australia. www.recipetineats.com

Smoked salmon is not the cheapest thing in the world, especially if you get good quality (Huon Salmon is my favourite – it’s certainly the freshest in Australia + sustainably farmed). So using it in a dip is a good way to make less go further because when it’s blitzed up, it makes the flavour bloom so it’s much more intense than stirring chopped salmon into the dip.

You'll never buy a Smoked Salmon Dip with flavour this good! www.recipetineats.com

HOW TO MAKE SMOKED SALMOM DIP

In addition to using real smoked salmon, the other bursts of freshness in this dip are lemon juice and zest (lemon flavour comes from the zest, tang comes from the juice) and fresh dill.

I like to use a combination of cream cheese, sour cream (to lighten up the mixture a bit, I find using only cream cheese is too dense) and mayonnaise (for a bit of extra richness and flavour). This is pretty much the same base I use for all my dips.

Serve it with breadsticks, crackers or crostinis. Crostinis are super easy to make yourself – just slice a small breadstick, brush or spray with olive oil, sprinkle with salt and bake! – Nagi x


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You'll never buy a Smoked Salmon Dip with flavour this good! www.recipetineats.com

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You'll never buy a Smoked Salmon Dip with flavour this good! www.recipetineats.com

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You'll never buy a Smoked Salmon Dip with flavour this good! recipetineats.com

Smoked Salmon Dip

Author: Nagi
Prep: 5 minutes mins
Total: 5 minutes mins
4.97 from 32 votes
Servings6 - 10 people
Tap or hover to scale
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A wonderful dip to impress! It has a beautiful smoked salmon flavour, it's soft and creamy, with a fabulous fresh lemon and dill flavour. Store bought is completely incomparable - typically too hard, too sour and the smoked salmon flavour is barely there plus probably not real because real smoked salmon has a shelf life of only 3 to 5 days once opened! Makes 2 cups.  Recipe VIDEO below.

Ingredients

  • 200 g / 7 oz smoked salmon (or trout)
  • 200 g / 7 oz Philadelphia cream cheese , full fat
  • 1/4 cup / 55g sour cream (Note 1)
  • 1/4 cup / 60g mayonnaise (Note 1, 2)
  • 1/4 cup fresh dill , roughly chopped
  • 1/2 garlic clove , minced
  • 1 1/2 tsp lemon zest (1 lemon)
  • 1 - 2 tbsp lemon juice
  • Pinch of salt and pepper

Instructions

  • Place all ingredients in a food processor, starting with 1 tbsp lemon juice. Only use a small pinch of salt to start because smoked salmon is salty, also bear in mind saltiness of crackers being used.
  • Whizz until fairly smooth - about 10 seconds on high - scraping sides as required.
  • Adjust lemon and salt to taste. Whizz again briefly.
  • Transfer into bowl, garnish with lemon slices and more dill if desired. Serve at room temperature with crackers - I like using melba toasts and mini crostinis.

Recipe Notes:

1. These can be substituted with Greek Yoghurt for a slightly lighter version.
2. Hellman's or S&W Whole Egg mayonnaise are my favourite.
3. Storage: Keeps for as long as the shelf life of the salmon (read packet for when it needs to be consumed once opened). After 2+ days, it may need a little freshening up with more lemon. 🙂 It firms up when refrigerated, so bring to room temperature, give it a stir then serve - it should be soft and scoopable (see video).
4. UPDATE: It dawned on me recently that this recipe is similar to a recipe I published years ago called "Easy Posh Smoked Salmon Pots or Dip". Basically, this is the improved version I use now. Since discovering this, I have unpublished the old recipe and diverted it to this one. However, if there is anyone after the original recipe, here it is.
5. Nutrition per serving, assuming 10 servings. This recipe makes 2 cups of dip.

Nutrition Information:

Serving: 55gCalories: 145cal (7%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

WATCH HOW TO MAKE IT


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96 Comments

  1. Sharyn says

    December 13, 2023 at 10:50 am

    Another delicious recipe Nagi. Thanks. I used trout and Greek yoghurt in place of sour cream.

    Reply
  2. Shirl P says

    October 9, 2023 at 2:13 am

    5 stars
    So simple yet tasty. Consistency was spot on.

    Reply
  3. Ana says

    October 1, 2023 at 7:53 am

    5 stars
    Five Stars!

    Reply
  4. Geraldine Titterton says

    September 26, 2023 at 7:57 pm

    Fabulous recipe. So easy and so, so tasty x

    Reply
  5. Sara says

    May 28, 2023 at 7:43 pm

    5 stars
    Absolutely delicious and so quick and easy!

    I replaced fresh dill with dried dill tips (1bsp fresh=1tsp dried) as I had plenty in the cupboard, came out great!

    Definitely a party fave bookmark for future use, thanks Nagi!

    Reply
  6. Christine says

    December 23, 2022 at 9:01 pm

    Do you think trout would work just as well with this recipe?

    Reply
    • Christine says

      December 24, 2022 at 2:48 pm

      Ahh I just see in the ingredients it says or trout! 🤦‍♀️ Thanks!

      Reply
  7. Linda R says

    December 2, 2022 at 5:08 am

    5 stars
    A wonderfully tasty dip!!!
    (There’s a typo in the Title -Salmom s/b salmon)
    It’s the educator in me! 😁

    Reply
  8. Claire Moore says

    June 25, 2022 at 11:23 am

    5 stars
    This dip is beautiful. Perfect for when you are having guests. Thank you Nagi for another fabulous recipe💕

    Reply
  9. Teddi says

    December 30, 2021 at 11:53 am

    Made this today, it’s delicious! Smoked a side if salmon yesterday so the addition of fresh salmon really made it extra special. Highly recommend this recipe, just the right amount of tang from lemon 🍋 zest & mayo.
    @teddi_the_pom

    Reply
  10. heather Dunn says

    December 23, 2021 at 4:02 pm

    5 stars
    Yummm. I usually buy Harris Smokehouse Salmon pate when I can, but not in the country town I live in. This recipe is as good as, if not better than Harris’ dip and I don’t have to wait for a trip to the city, I can have it any time – win win!

    Reply
  11. Marissa Ali says

    August 4, 2021 at 7:53 pm

    I’ve made this a few times and it’s my daughter’s favourite dip!

    I omitted the sour cream and mayo, and subbed with Greek yoghurt.

    Nothing better than homemade smoked salmon dip and homemade crostini. This is our lockdown home indulgence, so so good…. Thank you Nagi ❤️

    Reply
  12. Robyn says

    July 7, 2021 at 9:18 pm

    5 stars
    I made it and it’s delicious
    Thanks Nagi

    Reply
  13. Michelle Tadian says

    July 5, 2021 at 9:04 pm

    I’ve made this several times & love it, thank you. Per my dietary needs, I used Lactose free cream cheese & LF, yogurt, came out great.

    Reply
    • Nagi says

      July 6, 2021 at 11:51 am

      That’s great to know Michelle!! N x

      Reply
  14. Brenda says

    January 24, 2021 at 5:49 am

    Delicious! Can this recipe (salmon dip) be frozen? Otherwise I may have to halve the recipe for my husband and I, unless making it for a party. From other comments it appears that it could be heated for a pasta dish. Thanks!

    Reply
    • Nagi says

      January 24, 2021 at 6:10 pm

      Hi Brenda, I wouldn’t freeze this one – just make a half serve (you can scale down by clicking the servings) all the ingredients will change for you. N x

      Reply
  15. Julie says

    January 16, 2021 at 11:07 am

    5 stars
    This was quadruple yum. Thanks, Nagi! Xo

    Reply
    • Nagi says

      January 16, 2021 at 3:44 pm

      Perfect Julie!! N x

      Reply
  16. Kay says

    December 28, 2020 at 4:31 pm

    5 stars
    Love this recipe – made it for Christmas and everyone loved it. I even had some leftover and warmed it up with onions, mushrooms and pasta to make a salmon pasta sauce.

    Reply
  17. Andy says

    December 24, 2020 at 4:07 pm

    Hi Nagi
    Just made the dip and it’s a bit too lemony, what can I do?

    Reply
    • Nagi says

      December 24, 2020 at 4:31 pm

      Leave it for a few hours, if you can. Lemon loses flavour over time! Then try a bit of extra mayo – that will add richness to take the edge off the lemon! N x

      Reply
  18. Webby says

    December 21, 2020 at 9:48 am

    What can you substitute for cottage/cream cheese for non cheese eaters?

    Reply
    • Linda says

      December 22, 2020 at 5:26 pm

      Try using more mayo. Also, soft tofu. Both in small proportions.

      Reply
    • Nagi says

      December 21, 2020 at 1:19 pm

      Hi Webby, you need the cream cheese for this recipe sorry, it’s the base of the dip – N x

      Reply
  19. Maryann says

    December 6, 2020 at 11:34 pm

    5 stars
    So easy & so delicious!

    Reply
  20. Kerstin Hägerström says

    December 5, 2020 at 8:25 pm

    5 stars
    This is so tasty! If you add gelatin and put it on top of a crust of melted butter/ryebread crumbled together and refrigerate until set, then you can cut pieces.
    That is how we eat it in Sweden.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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